Categories: Soup

Ingredients

• 3 tbsp. olive oil
• 1 medium onion, cut into 1/2-inch dice
• 4 garlic cloves, chopped
• 28 oz. can whole peeled tomatoes in juice, roughly chopped
• 1 cup chicken broth
• 1/2 tsp sugar, plus more to taste
• Kosher salt and black pepper
• 1/4 cup heavy cream, or more to taste
• Parmesan crisps (see recipe), for serving

Directions

1. In a large saucepan, heat the oil over medium heat. Add the onion and cook, stirring, until translucent and golden, about 10 minutes. Add the garlic and cook 1 additional minute.

2. Add the tomatoes, their juice, the broth, sugar, 1 tsp salt and 1/2 tsp pepper. Bring to a boil, reduce the heat to medium-low or low, and simmer gently until the liquid reduces slightly, about 15 minutes.

3. Let the soup cool for a few minutes, then pour it into a blender or food processor and blend on high speed until smooth, 1 to 2 minutes. Add the cream and blend a few seconds more. Season to taste with more salt, pepper, and/or sugar.

4. Divide among bowls and serve with the Parmesan crisps.

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