Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 cup (52g) chopped onions (1 medium onion)
- 2 teaspoon minced garlic (2 cloves)
- 1 28-ounce can (825ml) whole tomatoes,
- 1 cup (235ml) vegetable broth or vegetable stock (or chicken broth)
- 1/2 teaspoon kosher salt (or more to taste)
- 1/4 teaspoon black pepper
- 1 teaspoon sugar
- MAKE SOUP: Heat oil and butter in a medium or large saucepan on Medium heat. Add onions and garlic. Sauté for 5 minutes until translucent (not brown). Add tomatoes and their juice (crush tomatoes in your hand as you add them to pot or break them up with a spoon in the pot). Add broth, salt, pepper and, if using, chili flakes and/or herbs. Bring to boil, then reduce heat to medium heat and cook for 10 minutes, stirring occasionally.While soup is simmering, make parmesan croutons if you like, Note 2.
- FINISH SOUP AND SERVE: Puree soup in pot with a handheld stick/immersion blender until smooth. Or, puree in two batches in a blender. Stir in cream. Taste and adjust seasonings, adding salt, sugar or pepper as needed. Ladle into bowls and serve with cheese crouton sticks in the soup if you like
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