This has become a classic soup during my lifetime. I recall when La Madeleine restaurants in Dallas served it to rave comments, sold it bottled at grocery stores, and yet ... I never tried it.
I love regular Tomato Soup and though I believed the accolades I just didn't think I needed to eat Tomato Soup that often. It turns out I was wrong.
Rose came across it when living in L.A. and immediately found a recipe which she made regularly. Now that she's back in Dallas, living at home, it has become a staple for our meatless Friday meals. We love it, especially paired with a Grilled Jalapeño Jack Cheese Sandwich.
As my husband observed, "I always just thought I didn't like Tomato Soup before. Turns out I was eating the wrong soup!"
It helps that it is super easy.
3 tablespoons olive oil
2 red onions, chopped
3 cloves garlic, minced
Heat olive oil over medium-low heat in a dutch oven or large pot. Once hot, add onions and season generously with salt. Cook the onions, stirring occasionally, until soft and starting to turn golden brown, about 15 minutes. Add the garlic and cook for 1 more minute, stirring to avoid burning the garlic.
1 (28-ounce) can crushed tomatoes
4 cups good-quality chicken stock
Salt and pepper
Stir in the tomatoes and chicken stock. Season generously with salt and freshly ground black pepper. Bring the soup to a boil, then lower heat to maintain a simmer for at least 15 minutes. Feel free to leave it longer if you forget about it.
Purée mixture using an immersion blender or carefully transfer soup to a blender and blend until smooth. If using a blender, return mixture to the pot.
1 cup heavy cream
1 bunch basil, torn into small bite-size pieces
Parmesan cheese, grated for garnish
Stir in the cream and basil and let simmer for at least 15 minutes or until preferred consistency. Serve immediately, topped with a sprinkling of Parmesan cheese, black pepper, and basil.