1-Getting started with this creamy homemade tomato soup is simple and rewarding, with preparation taking just about 5 minutes and cooking around 25 minutes for a total of 30 minutes. Begin by melting 4 tablespoons of unsalted butter in a nonreactive pot, such as stainless steel or enamel-coated cast iron, over medium heat to avoid any metallic taste.

2-Next, sauté the 2 yellow onions (finely chopped to about 3 cups) for 10-12 minutes until they soften and turn golden, then add the 3 garlic cloves (1 tablespoon minced) and cook for another minute to build aroma. Stir in the 56 ounces of crushed tomatoes with their juice, 2 cups of chicken stock, 1/4 cup chopped fresh basil, 1 tablespoon sugar, and 1/2 teaspoon black pepper, then bring the mixture to a boil.

3-Reduce the heat, partially cover the pot, and let it simmer for 10 minutes to let the flavors meld. For that signature creamy texture, use an immersion blender or blend in batches to puree the soup as desired. Finally, stir in the 1/2 cup heavy whipping cream and 1/3 cup freshly grated parmesan cheese, return to a simmer, and adjust seasoning with salt and pepper to taste. Serve hot in bowls, garnished with extra parmesan and fresh basil for a finishing touch.