• 4 tablespoons butter
  • 1 onion, sliced
  • 1 garlic clove, sliced
  • 1 28oz can of San Marzano whole tomatoes
  • 1 1/2 cups chicken or vegetable stock
  • 1/4 cup heavy cream
  • a handful of fresh basil leaves, torn into small pieces
  • salt and pepper to taste


  1. Melt the butter in a saucepan.
  2. Add onions and garlic and cook for a few minutes.
  3. Add tomatoes, stock, some salt and pepper, and cook for a half hour or so.
  4. Use an immersion blender to bring the soup to desired consistency.
  5. Add basil, heavy cream, and more salt and pepper if needed.
  6. Garnish with sourdough croutons, if desired, and serve.