A creamy tomato soup for everyone in the family.
2 tablespoons olive oil
4 garlic cloves, minced
1 large yellow onion, sliced
2 (28 oz.) cans San Marzano peeled tomatoes
1 cup chicken stock (or vegetable stock)
1 tablespoon sugar
1/4 cup heavy cream (Coconut cream)
8 large fresh basil leaves, roughly chopped
1/4 teaspoon dried oregano
1/2 teaspoon of red pepper flakes
salt and freshly ground black pepper, to taste
1/3 cup shredded parmesan cheese, optional
In a Dutch oven, heat olive oil over medium-high heat.
Add garlic and sauté for 30 seconds - until fragrant. Add onion until translucent.
Add San Marzano peeled tomatoes (juice and all), chicken stock, and sugar. Bring to a low simmer. Cook uncovered, for 12 minutes or until it has thickened.
Add the heavy cream, basil, oregano, red pepper flakes and season to taste with salt and pepper.
Using an immersion blender , puree soup until it is smooth and creamy.
OPTIONAL: stir in parmesan cheese and serve topped with buttery croutons.
Sourced from www.thenovicechefblog.com