Ingredients:

  • 2 tbsp (30g) Unsalted butter
  • 1 tbsp (15ml) Extra-virgin olive oil
  • 1 Large yellow onion, finely diced
  • 4 cloves Garlic, minced
  • 1/2 tsp Red pepper flakes
  • 2 cans (28 oz each) Whole peeled San Marzano tomatoes
  • 2 cups (480ml) High-quality vegetable broth
  • 1 tsp (5g) Kosher salt
  • 1/2 tsp Freshly cracked black pepper
  • 1/4 cup Fresh basil leaves, stems removed and reserved
  • 1/2 cup (120ml) Heavy cream
  • 1/4 cup (25g) Freshly grated Parmesan cheese
  • 1/2 cup Fresh basil leaves, chiffonade

Instructions:

  1. In a 6-quart Dutch oven over medium heat, melt the butter with the olive oil. Add the onions and sauté for 5–7 minutes until translucent. Stir in the garlic and red pepper flakes, cooking for 60 seconds until fragrant.
  2. Add the canned tomatoes with their juices and the vegetable broth. Use a wooden spoon to break the tomatoes into smaller pieces. Add the reserved basil stems. Bring to a gentle boil, then reduce heat and simmer uncovered for 20 minutes.
  3. Discard the basil stems. Turn off the heat. Use an immersion blender directly in the pot to blend the soup until completely smooth. Alternatively, transfer to a stand blender in batches, ensuring the lid is vented.
  4. Return the pot to low heat. Stir in the heavy cream and grated Parmesan cheese until fully incorporated. Fold in the fresh basil chiffonade and serve immediately.