Creamy Tomato Basil Soup

Ingredients

• 1 tablespoon olive oil
• 1 medium onion (chopped)
• 2 cloves garlic (minced)
• 1/2 teaspoon dried red pepper flakes
• 1/2 teaspoon dried oregano
• 1 28 ounces can crushed tomatoes
• 3 cups low sodium chicken broth
• 1 cup evaporated milk
• 1-2 tablespoons sugar
• 1/2 cup chopped fresh basil
• Salt and pepper (to taste)
• Grated Parmesan cheese (for garnish)
• Extra virgin olive oil (for garnish)

Instructions

1. 1

   In a heavy bottom pot, add 1 tablespoon of olive oil and heat the pan to medium heat.

2. 2

   Add in the chopped onion and garlic, and saute for 3-5 minutes, until fragrant.

3. 3

   Add the red pepper flakes and oregano, and saute for a minute to wake them up a bit.

4. 4

   Then add the crushed tomatoes and their juice, along with the chicken broth.

5. 5

   Add a generous pinch of salt and pepper, then cover the pot and bring the mixture to a boil.

6. 6

   Reduce the heat, then simmer the soup for 20 minutes.

7. 7

   Turn the heat off, then toss in the chopped basil.

8. 8

   Puree the soup using an immersion blender, then pour in the evaporated milk.

9. 9

   Now, season the soup with salt and pepper, and stir in the sugar.

10. 10

    Depending on how acidic the tomatoes are, you may use between 1 and 2 tablespoons of sugar. Taste the soup after 1 tablespoon, and it needs more sweetness, add another teaspoon at a time, tasting after each addition. (Note that 3 teaspoons = 1 tablespoon).

11. 11

    Ladle the soup into bowls, then garnish with freshly grated Parmesan cheese and a drizzle of extra virgin olive oil.