Creamy Tomato Soup with Peppery Parmesan Crisps

(from castro15’s recipe box)

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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