1 56 oz can Crushed Tomatoes (or two 28‑oz cans, preferably San Marzano)
2 cups Chicken (or vegetable) Stock
¼ cup Fresh Chopped Basil (plus extra for garnish)
⅓ cup Freshly Grated Parmesan (plus extra for serving)
4 Tbsp Butter (or olive oil for dairy-free)
½ cup Heavy Cream (optional, for extra creaminess)
1 Tbsp Sugar (to balance acidity)
½ tsp Black Pepper
Salt to taste
Instructions:
Set your Claypot Oven to Sear/Sauté High. Add butter (or oil), then onions. Cook for 5–7 minutes, until softened and translucent. Add garlic and sauté 1 minute, until fragrant.
Blend the soup using an immersion blender directly in the pot (carefully—it’s hot!), or transfer in batches to a regular blender. Blend until silky smooth. Return soup to pot (if using blender method).
Set to Sear/Sauté Low. Stir in heavy cream and Parmesan until fully melted and incorporated. Taste and adjust salt, sugar, and pepper as needed.
Ladle into bowls. Garnish with fresh basil and extra Parmesan. Serve with grilled cheese if you're feeling cozy.
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