Ingredients
- Soup:
- 1 teaspoon extra virgin olive oil
- 1/4 cup minced white onion
- 1/2 teaspoon minced garlic
- 1 (28-oz.) can crushed tomatoes
- 1 1/2 cups chicken broth (may need more to thin soup)
- 1/4 + 1/8 cup heavy cream
- 1/6 cup minced fresh basil
- 1/8 cup granulated sugar
- 1 teaspoon minced fresh parsley
- 1/8 teaspoon dried oregano
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- Parmesan Rind
- Garnish:
- seasoned croutons
- shredded Parmesan cheese
Preparation
Step 1
Heat 1 teaspoon of olive oil in a large saucepan over medium heat, and then add onion and garlic. Saute for about 1 minute. Add crushed tomatoes and chicken broth, and bring mixture to a boil, then reduce heat and simmer for 20 minutes. Turn off the heat and let mixture cool, uncovered, for 30 minutes.
Pour approximately half of the tomato mixture into a blender. Put the lid on the blender and hold it down with a dish towel. Mixture may still be hot and you don't want the lid of the blender to pop off. Blend on high speed for about a minute, strain the mixture into a large bowl or pitcher to remove the seeds, then add the rest of the mixture to the blender and blend on high speed for a minute.
Pour all of the strained and pureed tomato mixture back into the saucepan, and then add the remaining ingredients. Bring the soup back up to a bubble then reduce heat and simmer for 20 minutes. Before serving remove rind. May need to thin with additional chicken broth. Serve approximately one cup of soup with a garnish of 3 or 4 croutons on top and a sprinkling of shredded Parmesan cheese.