Simple and Creamy Tomato-Parmesan Soup

Submitted by clubfoody

"Smooth, earthy and packed with flavor, this recipe is definitely a keeper! VIDEO https://www.youtube.com/watch?v=yxheszaT0bk"

 

• Ready In: 45mins
• Ingredients: 14
• Serves: 6

ingredients

• 12 large roma tomatoes, blanched
• 3 tablespoons olive oil
• 1 cup white onion, chopped
• 2 1⁄2 teaspoons sea salt, and divided (to taste)
• 3 large garlic cloves, pressed
• 2 tablespoons granulated sugar
• 3 cups low sodium chicken broth
• 6 tablespoons basil, chopped plus more for garnish
• 1 cup parmesan cheese, grated
• 1 tablespoon thyme leaves, chopped
• 1⁄2 tablespoon oregano leaves, chopped
• 1 1⁄2 teaspoons black pepper (to taste)
• 2 tablespoons balsamic vinegar
• 3⁄4 cup heavy cream

directions

1. Cut the blanched tomatoes in half and then half again; set aside.
2. In a large Dutch oven over medium heat, add oil and when hot, add onions; sauté until translucent, about 2 minutes. Add garlic and sauté for only 1 minute. Add the blanched tomatoes, sugar and chicken broth. Stir well and bring to a boil and reduce heat to medium. Add basil, cheese, thyme, oregano, more salt and freshly ground black pepper. Stir and gently simmer for 20 minutes, stirring occasionally and breaking the tomatoes into smaller pieces with the tip of a spoon.
3. When time is up, add balsamic vinegar and process until mostly smooth using an immersion blender (or blender). Add heavy cream and stir; taste and adjust if needed. Process again with blender until the soup is perfectly smooth. Makes 6 servings.