Heat olive oil over medium-low heat in a large stockpot. Once hot, add onions and season generously with salt. Cook the onions, stirring occasionally, until soft and starting to turn golden brown, about 15 minutes. Add the garlic and cook for 1 more minute, stirring to avoid burning the garlic.
2.
Stir in the tomatoes and chicken stock. Season generously with salt and freshly ground black pepper. Add in fresh chopped basil. Use about ½ tablespoon of black pepper, which gives a little kick to the soup. Add basil and stir. Bring the soup to a boil.
3.
Purée mixture using an immersion blender or carefully transfer soup to a blender. Add cream and DON’T OVER FILL THE BLENDER. Return mixture to the pot.
4.
Let simmer for at least 15 minutes.
5.
Serve immediately, topped with freshly grated Parmesan cheese a little sprinkle of black pepper, and a chiffonade of basil.
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By
Yuliya
