Ingredients
Scale
- 1/2 cup yellow onion, minced
- 1 teaspoon garlic, minced
- 2 cans (28 oz.) crushed tomatoes
- 3 cups chicken broth
- 1 cup heavy cream
- 1/2 cup sugar
- 1/2 cup fresh basil, finely chopped
- 2 teaspoons fresh parsley, finely chopped
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- Croutons
- Shredded Parmesan cheese
Instructions
- In a dutch oven over medium high heat, saute onions and garlic in 1 teaspoon olive oil until fragrant
- Pour in crushed tomatoes and chicken broth and bring to a boil
- Reduce heat to medium and simmer for 20 minutes
- Remove from heat and allow to cool slightly
- Blend the tomato mixture in batches until smooth
- Return to dutch oven and warm up under medium low heat
- Add heavy cream, sugar, basil, parsley, oregano and salt and pepper to taste
- Simmer for 15 more minutes
- Dish and serve hot with a garnish of croutons and shredded Parmesan cheese