Updated: Mar 23
Serving size: 8 people
1 pound onions about 3 medium, cut into 1/4-inch dice
2 garlic cloves, minced
8 basil leaves
4 28-ounce cans diced tomatoes
1 ¼ cups veggie broth
2 celery stalks
1 tablespoon pink salt
¾ teaspoon pepper
¾ cup half-and-half
In a large pot, pour some olive oil over medium-low heat. Add onions plus garlic and cook gently, stirring occasionally, until soft and translucent for about 20 minutes. Add vegetable broth, pink salt & pepper, celery stalks and stir everything. (cover it and procced with the tomatoes)
Blend the tomatoes and their juices with the fresh basil leaves. Add the blended mixture to the pot, raise heat to medium until the liquid bubbles, then reduce heat to low. Simmer for 30 minutes, scraping the bottom of the pot frequently.
Decorate and serve with a drizzle of half-and-half, some crispy parmesan and some small basil leaves. If you can not get crispy parmesan near you, simply grate Parmigiano-Reggiano and in a non-stick pan spread the cheese and fry without oil on each side until a crispy chip is formed.
I personally love to add crispy parmesan to the Tomato Soup because it seems like the cheese tries to melts but it doesn't, instead what we get is an extraordinary savory texture that add a nice touch to the soup.