Place a large dutch oven over medium heat; and add olive oil.
While the oil is warming dice your onion, carrot, celery, and garlic. Add chopped veggies to the oil, along with a heavy pinch of salt to help sweat out the veggies. Cook for about 5-8 minutes.
Once the onions become translucent and the other veggies have softened add tomato paste. Stir that in and cook for 2 minutes. ***TIP: Buy tomato paste in a tube…then you won’t waste what you didn’t use like you do if you buy a can of tomato paste.
Next add chicken stalk, crushed tomatoes, and sugar. Bring everything to a boil and then reduce heat to medium low. Cook for 15-20 minutes, partially covered, and stir occasionally.
After about 15 minutes transfer half of your soup to a blender and puree until smooth. ***TIP: Be careful because hot items can dislodge the lid on your blender allowing HOT soup to go everywhere and potentially burn you. Yes that is the nurse coming out in me, but I don’t need to see any burns while working!
Return the puree to the dutch oven and add heavy cream and ground parmesan cheese. Again, you can never go wrong with a little more cheese than I put in the recipe…if you want to add more feel free.
Taste the soup to check seasonings. If it needs salt this is the time to add, or if the tomatoes seem a little acidic add a little more sugar.
Finally ladle into large soup bowl, sprinkle a little more parmesan or basil over the top, and enjoy on a cold day! ***TIP: I like to serve a nice grilled cheese (1 slice smoked provolone and 1 slice cheddar cheese) to accompany my delicious soup. Enjoy!!!