Prep 20m | Cook 1hr | Serves 6+
Ingredients
- 3 cups chopped sweet onion – peeled and chopped
- 1/4 cup extra virgin olive oil
- 1 bulb of garlic — cloves peeled and left whole
- 2 tablespoons dried rosemary
- 4 cans of tomatoes in puree
- 2 cans of crushed tomatoes
- 2 tablespoons salt, or to taste
- 4 cups chicken or vegetable broth, or more if you like a thinner soup consistency
- 2 cups heavy cream
- ¼ cup Sunshine Low GI Sugar
- 1 cup lightly packed whole fresh basil leaves, plus more for garnish
Method
- Heat the extra virgin olive oil in heavy bottom stock pot until hot but not smoking. Add the chopped onion and rosemary and stir to coat.
- Sauté onions, uncovered over med heat until golden and caramelised.
- Add the whole garlic cloves half-way thru the process of caramelising the onions which takes roughly 30 mins.
- Add the tomatoes and salt, stir as you bring to boil. Simmer for 30min.
- After 30 mins, add the basil, Low GI sugar and half of the broth and half the cream. Stir to combine. Puree soup using a blender.
- Adjust the seasoning/ and thickness using the cream and the broth as needed.