Chunky Tomato Soup
~serves 6 to 8~
Ingredients:
2 T. Extra-Virgin Olive Oil
2 T. UNsalted Butter
2 Medium Yellow Onions – chopped. (about 2 1/2 – 3 C.)
2 Medium Carrots – chopped (about 1 1/2 C.)
6 Garlic Cloves – chopped
28 oz. can Diced Tomatoes w/ juices (preferably San Marzano)
28 oz. can Crushed Tomatoes w/ juices (preferably San Marzano)
3 C. Vegetable Broth (preferably Aneto)
1 t. Dried Thyme
1/2 t. Red Pepper Flakes
1 t. Kosher Salt + a pinch more
1/2 t. Freshly ground Black Pepper
1 T. Granulated Sugar
1/4 C. Fresh Basil – chiffonade/chopped + more for garnish
1/3 C. Parmesan Cheese – freshly shredded + more for garnish
1 C. Heavy Whipping Cream (optional)
Instructions:
Chop Onions, Carrots & Garlic.
Heat the Olive Oil and Butter in a 5 to 6 quart stock pot over medium heat. Add chopped ingredients and a pinch of Salt. Cook stirring occasionally for 10 minutes.
Meanwhile, chiffonade or chop Basil. Shred the Parmesan.
Add Tomatoes, Vegetable Broth, Thyme, Red Pepper Flakes, Salt, Pepper, Sugar and Basil to the stock pot. Bring to a boil and then simmer, partially covered for 20 to 25 minutes, until Carrots are tender but not too soft.
Remove from heat and stir in the freshly shredded Parmesan.
OPTIONAL: If you prefer a cream soup, add the Heavy Whipping Cream If you like a smoother soup, cool slightly then blend soup with an immersion blender until it meets your desired consistency.
Re-warm and serve. Garnish with additional Basil and Parmesan.
