30-Minute Tomato Soup You’ll Crave All Year #shorts

By Natasha's Kitchen · 30 min

Ingredients

Instructions

1. Melt the butter in a nonreactive pot or enamelled Dutch oven over medium heat. Add the chopped onions and sauté 10-12 minutes, stirring occasionally, until soft and golden.
2. Add the minced garlic and sauté for 1 minute until fragrant.
3. Add the crushed tomatoes with their juice, the chicken stock, the chopped basil, the sugar and the black pepper. Stir, bring to a boil, then reduce the heat, partially cover and simmer for 10 minutes.
4. If you want a smooth soup, blend it in the pot with an immersion blender, or blend in batches in a blender (not overfilled, pulsing first), until it reaches the texture you like. Leave chunky if you prefer.
5. Return the soup to the pot over medium heat. Add the heavy cream and the grated Parmesan and bring back to a simmer.
6. Season with salt and pepper if needed, then turn off the heat.
7. Ladle into warm bowls and top with extra Parmesan and chopped basil.

Summarized from Natasha's Kitchen's video. Watch it for the details.

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