Ingredients
Servings: ￩￫
| 2 | Tbsp Butter, unsalted |
| 2 | Tbsp Olive Oil |
| 1 | Cup Red Onion, diced |
| 1 | Tbsp Garlic, minced |
| 3 | Tbsp Fresh Ginger, grated |
| 1 | Tsp Kosher Salt |
| .25 | Tsp Red Pepper Flakes (optional) |
| 32 | Ounce San Marzano Tomatoes, crushed (two cans) |
| 3 | Cups Vegetable or Chicken Stock |
| .66 | Cup Heavy Cream |
Instructions
Add butter and oil to a large pot over medium heat. Once butter is melted, add onion and cook for 15 minutes, stirring frequently so the onions don’t burn. If you have the time, lower heat and cook longer for caramelized onions.
Add garlic, ginger, and red pepper flakes if using. Sauté, stirring frequently, for 3-5 minutes.
Add tomatoes, stock, and a pinch of salt. Bring to a boil and cook for 15 minutes.
If you have an immersion blender, purée the soup until smooth. If you don’t have an immersion blender, remove soup from heat, let cool for about 10 minutes then purée soup in small batches in a blender. Return soup to pot.
Over low heat, stir in heavy cream, bring to a rolling boil, and cook for 10 minutes.
Scoop into bowls. Top with goat cheese, fresh basil leaves, or cheese croutons.
Freeze leftovers as individual servings in sandwich bags for up to three months.
