Ingredients:

  • 2 Tbsp Unsalted Butter
  • 1 Tbsp Olive Oil (Extra virgin preferred)
  • 1 large Yellow Onion, finely diced
  • 1 medium Carrot, peeled and diced
  • 4 cloves Garlic, minced
  • 2 x 28 oz cans High-Quality Crushed Tomatoes (San Marzano or D.O.P. certified)
  • 4 cups Chicken or Vegetable Stock (low sodium)
  • 1 piece Parmesan Rind (30-40 g)
  • 1 Bay Leaf
  • 1 tsp Granulated Sugar
  • Fine Sea Salt, to taste
  • Freshly Ground Black Pepper, to taste
  • 1/2 cup Heavy Cream (or Half-and-Half)
  • 1 cup Fresh Basil Leaves, roughly chopped (divided)
  • 1/2 cup Freshly Grated Parmesan Cheese (plus extra for garnish)

Instructions:

  1. Melt and Sweat: In the Dutch oven, melt the butter with the olive oil over medium heat. Add the diced onion and carrot. Cook gently for 8–10 minutes, stirring occasionally, until the vegetables are very soft and translucent (sweating), but not browned.
  2. Add Aromatics: Add the minced garlic and cook for 1 minute until fragrant. Season with salt and pepper.
  3. Combine Liquids and Solids: Pour in the crushed tomatoes and stock. Stir well, scraping up any fond (browned bits) from the bottom of the pot.
  4. Flavour Infusion: Add the bay leaf, the teaspoon of sugar, and the Parmesan rind. Bring the mixture to a gentle boil, then immediately reduce the heat to a low simmer.
  5. Develop Flavour: Simmer, uncovered or partially covered, for 30 minutes. This allows the tomatoes to concentrate and the rind to release its deep, savoury notes. Stir every 10 minutes to prevent sticking.
  6. Prep for Blending: Remove and discard the bay leaf and the softened Parmesan rind. Remove the pot from the heat.
  7. Blend (Safety First!): Using an immersion blender, blend directly in the pot until completely smooth and velvety. If using a standard blender, carefully ladle the soup into the jug (fill only halfway if hot) and blend in batches until smooth.
  8. Final Enrichment: Return the smooth soup to the pot over low heat. Stir in the heavy cream and about half of the chopped fresh basil.
  9. Gently Heat: Heat through for 2-3 minutes—do not boil after adding the cream. Taste and adjust seasoning (add a pinch more salt or sugar/acid if needed).
  10. Serve: Ladle into warm bowls, garnishing generously with the remaining fresh basil and shavings of fresh Parmesan cheese.