I’ve been craving a creamy warm delicious soup. It also brings a wonderful aroma of basil in the kitchen that I enjoy while it simmers. This will make a good sized pot of soup – to feed 4 as a lunch or 4-6 as a side. I’ll be enjoying leftovers for lunch tomorrow.
28 oz diced tomatoes
4 cups chicken broth
1 cup heavy cream
1 onion, chopped
2 tablespoons extra virgin olive oil
1 garlic clove, minced
1/2 cup Parmesan cheese
1/2 cup fresh basil
1/2 teaspoon pepper
1/2 teaspoon salt
extra Parmesan cheese for topping
Over medium heat cook the onion in the olive oil and salt for about 10 minutes until they are starting to turn a golden brown. Add in the garlic and cook another minute. Next add the tomatoes and chicken broth and bring to a boil. Reduce heat and simmer for about 15 minutes. Add the basil, heavy cream, parmesan cheese, and pepper and cook for 5 minutes.
Using either an immersion blender (This will be the next gadget I purchase for my kitchen) or a blender, blend together all the ingredients. If using a blender – carefully scoop out 2-3 cups worth at a time, place into the blender and place back into the pot. Repeat until all of it is mixed and smooth. Top with extra parmesan cheese if you like before serving. I recommend using a good parmesan – a small block instead of the stuff that comes in the green canisters. The taste is much better and worth it!