Ingredients:

  • 4 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 28 oz crushed tomatoes
  • 2 cups chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup fresh basil leaves, packed
  • 1 tbsp granulated sugar
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 3 cups sourdough bread, cubed
  • 3 tbsp melted butter
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp salt

Instructions:

  1. Melt the butter over medium heat in a pot. Add the diced onions and cook for 5-7 minutes until translucent and fragrant. Stir in the minced garlic and cook for 60 seconds.
  2. Pour in the crushed tomatoes, broth, sugar, salt, and pepper. Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for 20 minutes.
  3. Remove the pot from heat and stir in the fresh basil leaves. Use an immersion blender to purée the soup until completely smooth, then slowly stir in the heavy cream.
  4. Toss bread cubes with melted garlic butter, oregano, and salt on a baking sheet and toast until golden brown.