This soup is super easy to put together and filled with flavor. It tastes like you slaved over it all day, but no one has to know the truth. Right?
In a saucepan, heat the butter, garlic, basil and onion until fragrant.
Add in the red pepper flakes, salt & pepper and stir to combine.
Add in the marinara/spaghetti sauce and water and bring to a boil.
Once the soup comes to a small boil, lower the heat, add in the Parmesan rind and slightly cover the pot with a lid.
Let cook on low heat for about 30 to 45 minutes. I sometimes let mine simmer very low for a longer period of time to intensify the flavors.
After the cooking time has been completed, remove from heat and allow to cool for a bit.
In a food processor or blender, scoop out all of the chunky vegetables with some of the broth and blend until smooth.
Add the blended mixture back into the pot and raise heat back to medium low.
Once the soup has heated back up, add in the cream.
Garnish with basil & Parmesan cheese and serve immediately either alone or with an accompaniment....such as my Gruyere & Thyme Panini.
This soup is so easy and so very good! You'll want to make it over and over again!
**Recipe slightly adapted from Food Network Kitchen.