Tomato Soup
Serves: 8
Recipe by Lynmar Estate Chef David Frakes
4 T unsalted butter
2 ea yellow onions, 3 cups finely chopped
3 ea garlic cloves, 1 T minced
56 oz crushed tomatoes, 2 28 oz cans with their juice, preferably San Marzano
2 C chicken or vegetable stock
1/4 C chopped fresh basil, plus more to serve
1 T sugar, or added to taste
1/2 tsp black pepper, or to taste
1/2 C heavy whipping cream or to taste to combat acidity
1/3 C parmesan cheese, freshly grated plus more to serve
- Heat a nonreactive pot or enameled Dutch oven over medium heat.
- Add butter then add chopped onion.
- Sauté 10-12 minutes, stirring occasionally, until softened and golden.
- Add minced garlic and sauté 1 minute until fragrant.
- Add crushed tomatoes with their juice, chicken stock, chopped basil, sugar and black pepper.
- Stir together and bring to a boil then reduce heat, partially cover with lid and simmer for 10 minutes.
- You can leave your soup with a chunky consistency, but if you like a blended/creamy soup, use and immersion blender to blend the soup in the pot to desired consistency or transfer to a blender in batches and blend until smooth (being careful not to over-fill the blender with hot liquid and pulse a few times initially to get it started, then return blended soup to the pot over medium heat.
- Add heavy cream, parmesan cheese and return to a simmer.
- Season to taste wtih salt & pepper if needed and turn off the heat.
- Ladle into warm bowls and top with more parmesan and chopped fresh basil.