Tomato Basil Soup
Panera Bread-style
Serves 12
Ingredients
- 2 tablespoons olive oil
- 4 garlic cloves (minced)
- 1 large yellow onion (diced)
- 2 cans San Marzano peeled tomatoes (28 oz can sizes) crushed or blended)
- 1 cup chicken or vegetable stock
- 1 tablespoon sugar
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 cup half-and-half or heavy cream
- kosher salt and freshly ground black pepper (to taste)
Directions
- Chop the onion and mince the garlic.
- Add the olive oil to a soup pot, and bring the heat to medium-high. Add in the onion and garlic. Cook for about 8 minutes.
- Add in the 2 cans of tomatoes with their juice, the vegetable broth, and the sugar. Simmer for 12 minutes.
- Add the heavy cream, oregano, basil, salt, pepper, and red pepper flakes.
- Using an immersion blender, puree the soup until it is smooth. Alternatively, if you don't have an immersion blender, you can blend in a stand-up blender.
- Serve and top with fresh basil and Parmesan cheese, if desired.