Description
A quick and easy creamy tomato-basil soup made with sautéed onions and garlic, simmered crushed tomatoes and chicken stock, blended to a smooth texture, then enriched with heavy cream and fresh basil. Finished with Parmesan cheese for a comforting, flavorful bowl perfect for any season.
Ingredients
Scale
Soup Base
- 3 tablespoons olive oil
- 2 red onions, chopped
- 3 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 4 cups good-quality chicken stock
- Kosher salt, to taste
- Freshly ground black pepper, about 1/2 tablespoon
Cream and Herbs
- 3/4 – 1 cup heavy cream
- 1 bunch basil, torn into small bite-size pieces
Garnish
- Parmesan cheese, freshly grated (preferably Parmigiano-Reggiano)
Instructions
- Sauté the Aromatics: Heat olive oil over medium-low heat in a dutch oven or large pot. Once hot, add chopped onions and season generously with kosher salt. Cook the onions, stirring occasionally, until soft and starting to turn golden brown, about 15 minutes. Add the minced garlic and cook for an additional minute while stirring to avoid burning.
- Simmer the Soup: Stir in crushed tomatoes and chicken stock. Season generously with kosher salt and freshly ground black pepper (about 1/2 tablespoon). Bring the soup to a boil, then reduce heat to maintain a simmer for at least 15 minutes, allowing flavors to meld.
- Blend the Soup: Purée the soup mixture using an immersion blender directly in the pot. Alternatively, carefully transfer the soup to a blender and blend until smooth, then return it to the pot.
- Add Cream and Basil: Stir in the heavy cream and torn basil leaves. Let the soup simmer gently for at least 15 minutes to allow it to thicken and the flavors to combine fully.
- Serve: Ladle the soup into bowls and garnish with freshly grated Parmesan cheese, a sprinkle of black pepper, and a chiffonade of basil for a fresh finish. Serve immediately.
Notes
- Use good-quality chicken stock for the best flavor.
- Adjust the amount of black pepper to control the spice level.
- The soup thickens the longer it simmers after adding cream, so feel free to simmer longer if desired.
- Parmigiano-Reggiano adds a superior depth of flavor compared to regular Parmesan.
- This soup can be made vegetarian by substituting vegetable stock for chicken stock.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 7g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg
