To make an easy tomato basil soup, heat 3 tablespoons of olive oil in a Dutch oven or large pot while dicing two red onions. Season the onions amply with Kosher salt, and cook them over medium-low heat for about 15 minutes, until they soften and appear golden brown.
Add 3 tablespoons of minced garlic to the pot, and cook for another minute. Stir in a 28-ounce can of crushed tomatoes and 4 cups of chicken stock. Season with more salt and black pepper to taste. Bring the mixture to a boil, turn the heat down, and let it simmer for at least 15 minutes.
Next, remove the soup from the heat, and puree it with an immersion blender or by carefully transferring the soup to a traditional blender. Once smooth, return the soup to the pot if necessary, and stir in 1 cup of heavy cream. Chop or tear a bunch of fresh basil leaves, and add them to the pot. Let soup simmer for another 15 minutes, and serve topped with grated Parmesan cheese, extra basil and a sprinkle of fresh cracked pepper.
Alternative tomato basil soup recipes may include sugar or melted butter. If desired, add either according to taste.