Ingredients:
- 4 Tbsp. of Squizito Garlic Infused Olive Oil
- 2 Cups Diced Yellow Onions
- 1 Whole Head Garlic Minced
- 4 Cans or 64 oz. of Fresh Diced Tomatoes
- 2 Cups Chicken or Vegetable Stock (vegan option)
- 1/2 Cup Milk or (vegan-soy milk unsweetened)
- 1/2 Cup Shredded Parmesan Cheese or (vegan-nutritional yeast)
- 4 Tbsp. Basil
- Sugar/Salt/Pepper to taste
Instructions:
- Sauté 2 cups of diced yellow onions with 1 whole head of garlic (minced) in a pot with a few swirls of Squizito Garlic Oil. Sauté until onions are translucent.
- Add 4 cans of diced tomatoes. Sprinkle the top with sugar / salt / pepper. This is to taste - so a tablespoon of each to start with then add to taste.
- Add 1 cup chicken stock and 4 Tbsp. of basil then simmer for 10 mins.
- Spoon soup into blender (or use hand blender) and just mix so it’s all blended - not smooth. Just to break the tomatoes up more.
- Return to pot and add 1/2 cup of milk, 1/2 cup of parmesan and additional seasonings (sugar / salt / pepper) if needed.
- Add 1 more cup of chicken stock and bring to a boil then return to simmer for 10 mins.
Serving Suggestions
- Serve with crispy thick bread. Additional toppings include: Feta / Parmesan / Mascarpone Cheese