Creamy Tomato-Basil Soup
- 6 tablespoons olive oil
- 4 red onions
- 6 garlic cloves
- 2- 28 ounce cans of crushed tomatoes
- 8 cups chicken stock
- Kosher salt
- Freshly ground black pepper
- 2 cups of heavy cream
- 1-2 bunches of fresh Basil - torn into smal bite size pieces
- Parmesan cheese for garnish
- Lump crab meat for garnish - optional
Heat olive oil over medium-low heat in Dutch oven or large pot. Once hot, add onions and season with Kosher salt. Cook onions until soft and starting to turn golden brown. Approximately 15 minutes. Add garlic and cook for 1 more minute, stirring to avoid burning garlic.
Stir in tomatoes and chicken stock. Season with ground black Pepper to taste. Bring soup to a boil, then lower heat to maintain simmer for 15 minutes.
Purée mixture using and immersion blender. Stir in the cream and basil and let simmer for at least 15 minutes. A little longer for it to reduce to a thicker consistency.
Top with Parmesan cheese and crab meat. Sprinkle a little black pepper and a chiffonade of basil