Tomato Basil Parmesan Soup

Ingrédients:

1 tablespoon olive oil

1 small onion, diced

2 cloves garlic, minced

1 can (28 oz / 800 g) crushed tomatoes

1 can (14.5 oz / 410 g) diced tomatoes

4 cups (1 L) chicken or vegetable broth

1 cup (240 ml) heavy cream

1 cup (90 g) grated Parmesan cheese, plus extra for garnish

1/2 teaspoon dried basil or 1/4 cup fresh basil, chopped

Salt and black pepper, to taste

1/4 teaspoon red pepper flakes (optional, for a little heat)

Directions:

Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 4-5 minutes, or until softened. Add the minced garlic and cook for an additional minute until fragrant.

Add Tomatoes and Broth: Pour in the crushed tomatoes, diced tomatoes, and chicken or vegetable broth. Stir well to combine.

Season the Soup: Add the dried basil (if using fresh basil, add later with the cream), salt, black pepper, and red pepper flakes (if desired). Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes to allow the flavors to develop.

Blend the Soup (optional): For a smoother texture, use an immersion blender to puree the soup until smooth, or leave it chunky if you prefer a rustic texture.

Add Cream, Parmesan, and Fresh Basil: Stir in the heavy cream, grated Parmesan cheese, and fresh basil (if using). Let the soup simmer for another 5 minutes, stirring frequently, until the cheese is melted and the soup is creamy.

Serve and Garnish: Ladle the soup into bowls, garnish with extra Parmesan cheese and freshly cracked black pepper, and serve hot with crusty bread or a side of garlic bread.