Ingredients:
2 tablespoons olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes (optional)
2 tablespoons tomato paste
2 cans (28 oz each) crushed tomatoes
4 cups vegetable broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper, to taste
Fresh basil, chopped (for garnish)
Additional grated Parmesan, for serving
Directions:
Sauté Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until soft and translucent. Add the minced garlic, dried oregano, and red pepper flakes (if using). Cook for another 1-2 minutes until fragrant.
Add Tomato Paste: Stir in the tomato paste and cook for about 2 minutes, allowing it to caramelize slightly and deepen the flavor.
Add Tomatoes and Broth: Pour in the crushed tomatoes and vegetable broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes, stirring occasionally.
Blend the Soup: Use an immersion blender to blend the soup until smooth. If you prefer a chunkier texture, you can leave some pieces unblended. Alternatively, you can carefully transfer the soup to a blender, blend until smooth, and return it to the pot.
Add Cream and Parmesan: Stir in the heavy cream and grated Parmesan cheese. Simmer the soup for another 5 minutes until heated through. Taste and adjust the seasoning with salt and pepper.
Serve: Ladle the soup into bowls, garnish with freshly chopped basil and extra Parmesan cheese. Serve with crusty bread or a grilled cheese sandwich for a comforting meal.
Nutritional Information:
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 320 kcal per serving | 
Servings: 6 servings
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