Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, finely diced
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 2 tbsp tomato paste
  • 28 oz crushed tomatoes
  • 3 cups low-sodium vegetable broth
  • 1 Parmesan cheese rind
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup half-and-half
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup fresh basil leaves, chiffonade

Instructions:

  1. Heat olive oil over medium heat in a Dutch oven. Add diced onions and carrots, sautéing for 5-7 minutes until translucent and softened.
  2. Stir in minced garlic and dried oregano, cooking for 60 seconds until fragrant.
  3. Stir in tomato paste and cook for 2 minutes to caramelize.
  4. Add crushed tomatoes and vegetable broth. Submerge the Parmesan rind into the liquid.
  5. Bring to a gentle boil, then reduce heat to low and simmer uncovered for 10-15 minutes.
  6. Remove and discard the Parmesan rind.
  7. Use an immersion blender to puree the soup until completely smooth.
  8. Stir in grated Parmesan cheese and half-and-half over low heat until melted and uniform.
  9. Stir in fresh basil leaves and remove from heat immediately.