- 2 tbsp. Olive Oil
- 4 cloves Garlic (minced)
- 1 large Yellow Onion (sliced)
- 2 cans San Marzano peeled tomatoes (28 oz.)
- 1 cup chicken stock (or vegetable stock)
- 1 tbsp. Sugar
- ¼ cup CF Burger Creamery Heavy Whipping Cream
- 8 large Fresh Basil Leaves (roughly chopped)
- ¼ tsp. Dried Oregano
- ½ tsp. Red Pepper Flakes
- to taste Kosher Salt and Fresh Ground Black Pepper
- ⅓ cup Shredded Parmesan Cheese (optional)
Tomato Soup
- Prep Time: 40 min Servings: 4This tomato soup is a timeless cure for cold or rainy days. Our C.F. Burger Creamery Heavy Whipping Cream gives it that perfect consistency you need to make a tomato soup unlike any other. Don’t forget the grilled cheese for dipping!
Directions
- In a heavy bottomed pot, heat olive oil over medium-high heat. Add garlic and saute for 30 seconds - until fragrant. Add onion and cook, stirring as needed, until translucent - about 8 minutes.
- Add San Marzano peeled tomatoes (juice and all), chicken stock, and sugar. Bring to a low simmer. Cook uncovered, for 12 minutes or until it has thickened.
- Add the heavy cream, basil, oregano, red pepper flakes and season to taste with salt and pepper.
- Using an immersion blender (or carefully transfer soup to a blender), puree soup until there are no large chunks left.
- OPTIONAL: stir in parmesan cheese and serve topped with buttery croutons.
- Store in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
Tomato Soup
- Prep Time: 40 min Servings: 4This tomato soup is a timeless cure for cold or rainy days. Our C.F. Burger Creamery Heavy Whipping Cream gives it that perfect consistency you need to make a tomato soup unlike any other. Don’t forget the grilled cheese for dipping!
Ingredients
- 2 tbsp. Olive Oil
- 4 cloves Garlic (minced)
- 1 large Yellow Onion (sliced)
- 2 cans San Marzano peeled tomatoes (28 oz.)
- 1 cup chicken stock (or vegetable stock)
- 1 tbsp. Sugar
- ¼ cup CF Burger Creamery Heavy Whipping Cream
- 8 large Fresh Basil Leaves (roughly chopped)
- ¼ tsp. Dried Oregano
- ½ tsp. Red Pepper Flakes
- to taste Kosher Salt and Fresh Ground Black Pepper
- ⅓ cup Shredded Parmesan Cheese (optional)
Directions
- In a heavy bottomed pot, heat olive oil over medium-high heat. Add garlic and saute for 30 seconds - until fragrant. Add onion and cook, stirring as needed, until translucent - about 8 minutes.
- Add San Marzano peeled tomatoes (juice and all), chicken stock, and sugar. Bring to a low simmer. Cook uncovered, for 12 minutes or until it has thickened.
- Add the heavy cream, basil, oregano, red pepper flakes and season to taste with salt and pepper.
- Using an immersion blender (or carefully transfer soup to a blender), puree soup until there are no large chunks left.
- OPTIONAL: stir in parmesan cheese and serve topped with buttery croutons.
- Store in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
