Creamy Tomato Soup in 30 Minutes #shorts

By Natasha's Kitchen · 30 min

Ingredients

Instructions

1. Heat the butter in a nonreactive pot or enameled Dutch oven over medium heat, then add the chopped onions and sauté 10 to 12 minutes, stirring now and then, until soft and golden.
2. Add the minced garlic and sauté 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, partly cover and simmer for 10 minutes.
4. For a creamy soup, blend it in the pot with an immersion blender, or in a blender in batches, until smooth; then return it to the pot over medium heat.
5. Add the heavy cream and the grated parmesan and bring back to a simmer. Season with salt and pepper if needed, then turn off the heat.
6. Ladle into warm bowls and top with more parmesan and chopped basil.

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

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