Ingredients:

  • 2 tbsp (28g) unsalted butter
  • 1 medium (110g) yellow onion, finely diced
  • 3 cloves (9g) garlic, minced
  • 28 oz (794g) crushed tomatoes (canned)
  • 2 cups (480ml) chicken or vegetable broth
  • 1 tsp (5g) granulated sugar
  • ½ cup (120ml) heavy cream
  • ¼ cup (30g) grated Parmesan cheese
  • ½ tsp (3g) dried basil
  • ½ tsp (3g) salt
  • ¼ tsp (1g) cracked black pepper

Instructions:

  1. Melt the butter over medium heat. Add the diced onions and sauté for 3–5 minutes until they become translucent and fragrant.
  2. Stir in the minced garlic and cook for 60 seconds, ensuring it does not brown.
  3. Pour in the crushed tomatoes and broth, then stir in the sugar, salt, pepper, and dried basil.
  4. Bring the mixture to a gentle boil, then reduce heat to low and simmer for 10 minutes until the color deepens and the liquid thickens.
  5. Remove the pot from heat. Use an immersion blender to process the soup until completely smooth and glossy.
  6. Stir in the heavy cream and Parmesan cheese, whisking gently until the cheese is fully melted and the soup is velvety.