Ingredients
Scale
- 2 tablespoons olive oil
- 4 garlic cloves (minced)
- 1 large yellow onion (sliced)
- 2 (28 oz) cans San Marzano peeled tomatoes (do not drain)
- 1 cup chicken stock (or vegetable stock)
- 1 tablespoon sugar
- 1/4 cup heavy cream (or dairy-free alternative)
- 8 large fresh basil leaves (roughly chopped)
- 1/4 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes
- Kosher salt and freshly ground black pepper (to taste)
Instructions
- Heat olive oil in a heavy-bottomed pot over medium-high heat. Sauté minced garlic for 30 seconds until fragrant, then add sliced onion and cook until translucent, about 8 minutes.
- Stir in San Marzano tomatoes (with juice), chicken stock, and sugar. Bring to a low simmer and cook uncovered for approximately 12 minutes until slightly thickened.
- Add heavy cream, chopped basil, oregano, crushed red pepper flakes, salt, and pepper. Mix well.
- Blend the soup using an immersion blender until smooth.
- Serve hot, garnished with optional croutons or parmesan cheese if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 200
- Sugar: 6g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 20mg