cream, basil, parmesan, served with garlic focaccia

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.

Sauté the Aromatics

Stir in the crushed tomatoes and vegetable broth. Bring the mixture to a boil, then reduce heat and let it simmer for about 20 minutes.

Add Tomatoes and Broth

Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer the soup in batches to a blender.

Blend the Soup

Stir in the heavy cream, chopped basil, and grated Parmesan cheese. Season with salt and black pepper to taste. Heat through for another 5 minutes.

Add Cream and Seasoning

In a bowl, mix warm water and yeast. Let it sit for about 5 minutes until frothy. Add flour, olive oil, and salt, and knead until smooth. Let it rise for 1 hour in a warm place.

Prepare the Dough

Preheat the oven to 425°F (220°C). Spread the dough onto a greased baking sheet. Make dimples in the dough with your fingers. Brush with olive oil and sprinkle with minced garlic and chopped rosemary.

Shape and Add Toppings

Bake in the preheated oven for about 20-25 minutes, or until golden brown.

Bake

tomato basil soup

Recipe information

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