Recipe from the Novice Chef. Serves 6.
Ingredients:
- 2 TBSP olive oil
- 4 garlic cloves, minced
- 1 large yellow onion, sliced
- 2 (28 oz.) cans San Marzano peeled tomatoes, do not drain
- 1 c. chicken stock or vegetable stock
- 1 TBSP sugar + more to taste
- 1/4 c. heavy cream or half and half
- 8 large fresh basil leaves, roughly chopped + more for garnish
- 1/4 tsp. dried oregano
- 1/4-1/2 tsp. crushed red pepper flakes
- Kosher salt and freshly ground black pepper, to taste
- 1/3 c. parmesan cheese, shredded
Directions:
- In a heavy bottomed pot (like a Dutch oven), heat olive oil over medium high heat. Add garlic and sauté for 30 seconds, until fragrant. Add onion and cook, stirring as needed, until translucent, about 8 minutes.
- Add San Marzano peeled tomatoes (juice and all), chicken stock, and sugar. Bring to a low simmer. Cook uncovered, for 12 minutes or until it has thickened.
- Add the heavy cream, basil, oregano, red pepper flakes and season to taste with salt and pepper.
- Using an immersion blender, puree soup until there are no large chunks left.
- Top with parmesan cheese and additional chopped basil.
Copycat Panera Tomato Soup
Ingredients
2 TBSP olive oil
4 garlic cloves, minced
1 large yellow onion, sliced
2 (28 oz.) cans San Marzano peeled tomatoes, do not drain
1 c. chicken stock or vegetable stock
1 TBSP sugar + more to taste
1/4 c. heavy cream or half and half
8 large fresh basil leaves, roughly chopped + more for garnish
1/4 tsp. dried oregano
1/4-1/2 tsp. crushed red pepper flakes
Kosher salt and freshly ground black pepper, to taste
1/3 c. parmesan cheese, shredded
Directions
- In a heavy bottomed pot (like a Dutch oven), heat olive oil over medium high heat. Add garlic and sauté for 30 seconds, until fragrant. Add onion and cook, stirring as needed, until translucent, about 8 minutes.
- Add San Marzano peeled tomatoes (juice and all), chicken stock, and sugar. Bring to a low simmer. Cook uncovered, for 12 minutes or until it has thickened.
- Add the heavy cream, basil, oregano, red pepper flakes and season to taste with salt and pepper.
- Using an immersion blender, puree soup until there are no large chunks left.
- Top with parmesan cheese and additional chopped basil.