Ingredients
Makes 4 servings
Soup
2 tablespoons olive oil
4 garlic cloves, minced
1/2 large yellow onion, sliced
1 (28 oz) cans San Marzano peeled tomatoes
1/2 cup chicken stock
2 teaspoons sugar
1/8 cup milk
2 tablespoons of butter
4 large fresh basil leaves, roughly chopped
1/4 teaspoon dried oregano
1/4 teaspoon of red pepper flakes
kosher salt and freshly ground black pepper, to taste
1/4 cup shredded parmesan cheese (optional)
Instructions
Step 1
In a heavy bottomed pot (or dutch oven), heat olive oil over medium-high heat. Add garlic and saute for 30 seconds - until fragrant. Add onion and cook, stirring as needed, until translucent - about 8 minutes.
Step 2
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.
Step 3
Add the milk, basil, oregano, red pepper flakes, butter and season to taste with salt and pepper.
Step 4
Using an immersion blender (or carefully transfer soup to a blender), puree soup until there are no large chunks left.
Step 5
OPTIONAL: stir in parmesan cheese and serve topped with buttery croutons.
Store in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.