Classic Tomato Soup

Heat olive oil or butter in a large pot over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.

Add the minced and granulated garlic, and cook for 1 minute, until fragrant.

Stir in the Tomato Powder and cook for 1-2 minutes, letting it lightly toast and bloom in the oil for deeper flavor.

Slowly add in the crushed tomatoes and chicken stock, whisking as you go to ensure the Tomato Powder dissolves completely.

Add the basil, thyme, salt, pepper, and sugar to the pot. Stir to combine.

Bring the mixture to a gentle boil, then reduce the heat to low. Simmer for 15-20 minutes to allow the flavors to meld.

Use an immersion blender to puree the soup until smooth, or carefully transfer it to a countertop blender in batches.

Return the soup to the pot and stir in the heavy cream. If needed, adjust the seasoning with additional salt, pepper, or a touch of sugar.

Ladle the soup into bowls and top with grated Parmesan cheese, a drizzle of olive oil, or fresh basil leaves for garnish.

Serve warm, ideally with a side of crusty bread or a gooey grilled cheese sandwich. Enjoy!