• 
  1 yellow onion (finely chopped)
• 
  2 Tbsp unsalted butter
• 
  2 cloves garlic (minced)
• 
  1/2 Tbsp sugar
• 
  1/8 cup fresh basil (chopped)
• 
  1/4 cup heavy cream
• 
  1/4 tsp fresh cracked black pepper
• 1 cup chicken stock
• 
  1/3 cup parmesan cheese (grated)
• 28 oz can crushed tomatoes
• 
  salt to taste
• 
  pepper to taste

Preparation

1. 1

   Chop 1 yellow onion, mince 2 garlic cloves, chop 1/8 cup basil and grate 1/3 cup parmesan cheese

Cooking

1. 2

   Heat a pot or enameled dutch oven over medium heat. Add 2 Tbsp unsalted butter then add the minced onion. Sauté 10-12 minutes, stirring occasionally, until softened and golden.

2. 3

   Add minced garlic and sauté 1 minute until fragrant

3. 4

   Add 1 can (28 oz) crushed tomatoes with their juice, 1 cup chicken stock, chopped basil, 1/2 Tbsp sugar, and 1/4 tsp fresh cracked black pepper. Stir together and bring to a boil then reduce heat, partially cover with lid and simmer for 10 minutes.

4. 5

   For a chunky consistency, leave as is. For a creamy soup, use an immersion blender to blend the soup in the pot to desired consistency, or transfer to a blender in batches and blend until smooth (being careful not to over-fill the blender), then return blended soup to the pot over medium heat.

5. 6

   Add {heavy cream} and {parmesan cheese} and return to a simmer. Season to taste with salt and pepper if needed and turn off the heat.

Serving

1. 7

   Ladle into warm bowls and top with more parmesan cheese and chopped {fresh basil}.