Ingredients
1Tbspextra-virgin olive oil
1smallwhite onionpeeled and diced
4clovesgarlicpeeled and minced
2canstomatoes fire-roasted diced
3cupschicken stockor vegetable stock
1tspItalian seasoningstore-bought or homemade
1/3cupfresh basil leaves julienned (or roughly-chopped), lightly packed
kosher salt
black pepperfreshly-cracked
heavy creamfor swirling on top
Parmesan cheesefreshly-grated
extra fresh basil
Preparation
Heat oil in a large saucepan over medium-high heat. Add onion and saute for 4 to 5 minutes, stirring occasionally, until soft and translucent. Stir in the garlic and saute for an additional 1 to 2 minutes, stirring occasionally, until fragrant.
Add in the tomatoes, chicken (or vegetable) stock, Italian seasoning, and fresh basil, and stir to combine. Continue cooking until the soup reaches a simmer.
Reduce heat to medium-low, cover with a lid so that it is slightly ajar, and let the soup simmer for at least another 5 to 10 minutes.
Uncover the soup, and use an immersion blender to puree until smooth.
Taste, and season with salt and pepper to taste.
Serve immediately, garnished with optional toppings if desired. Or refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.
