Four tablespoons of unadulterated butter Two yellow onions, chopped into three portions 3 minced garlic cloves (1 tablespoon) Ideally, 56 ounces of crushed tomatoes (two 28-ounce cans) with their liquid The municipality of San Marzano Two cups of poultry broth 1/4 cup freshly sliced basil 1 tablespoon sugar, if desired Black pepper, 1/2 teaspoon, or to taste 1/2 cup cream for heavy frothing 1/3 cup cheese Parmesan
Medium heat is applied to a nonreactive saucepan or enameled Dutch oven. Add butter, followed by the chopped scallions. While stirring intermittently, sauté for 10 to 12 minutes, or until tender and golden. Sauté the minced garlic for one minute, or until aromatic.
Chicken stock, crushed tomatoes with their juice, chopped basil, sugar (or additional sugar to flavor), and black pepper should be added. Combine ingredients and bring to a boil; then, reduce heat, cover partially, and simmer for 10 minutes.
You may maintain a chunky consistency for your soup; however, if you prefer a blended or creamy soup, you may blend the soup in the pot using an immersion blender to achieve the desired consistency, or you may transport the soup to a blender in batches, blend until smooth, and then return the blended soup to the pot over medium heat.
Reintroduce to a simmer 1/2 cup heavy cream and 1/3 cup freshly grated parmesan cheese. If necessary, season with pepper and salt and then remove from flame.
Pour into warm dishes and garnish with additional chopped basil and Parmesan.