1 tsp extra virgin olive oil
1/2 cup minced white onion
1 tsp minced garlic
2 (28 oz) cans crushed tomatoes
3 cups chicken broth
3/4 cup heavy cream
1/3 cup minced fresh basil
1/3 cup granulated sugar
2 tsp minced fresh parsley
1/4 tsp dried oregano
1/4 tsp salt
1/4 tsp ground black pepper
18 to 24 seasoned bread croutons
6 Tbsp grated Parmesan cheese
1. Saute onion and garlic in the olive oil in a large saucepan over
medium heat for 1 minute. Add tomatoes and chicken broth and
bring mixture to a boil, reduce to a simmer and cook for 20 minutes.
Turn off heat and allow food to cool with the cover off for at least
30 minutes or up to 1-hour.
2. Pour the cooled tomato mixture into a food processor or
blender. Process on high speed for about 1-minute. Process multiple
batches if needed, but blend all of the tomato mixture for 1-minute.
3. Pour all of the blended tomato mixture back into the large saucepan.
Add remaining ingredients (except garnish). Heat soup back up to a boil
then reduce heat to a simmer and cook for 20-minutes.
Serve 1 cup of soup garnished with a few 3 or 4 croutons and 1 Tbsp
of grated Parmesan cheese sprinkled over the top.