Description
This creamy tomato soup recipe is a comforting and flavorful dish made with sautéed onions and garlic, crushed San Marzano tomatoes, fresh basil, and enriched with heavy cream and Parmesan cheese. It’s a perfect balance of tangy tomato flavor and rich creaminess, great for a quick meal or pairing with grilled cheese sandwiches.
Ingredients
Scale
Main Ingredients
- 4 Tbsp unsalted butter
- 3 cups finely chopped yellow onions (about 2 medium onions)
- 1 Tbsp minced garlic (about 3 cloves)
- 56 oz crushed tomatoes (two 28-oz cans, preferably San Marzano) with their juice
- 2 cups chicken stock
- 1/4 cup chopped fresh basil (plus more for garnish)
- 1 Tbsp sugar (or to taste)
- 1/2 tsp black pepper (or to taste)
- 1/2 cup heavy whipping cream (or to taste)
- 1/3 cup freshly grated Parmesan cheese (plus more for serving)
Instructions
- Sauté Onions and Garlic: Heat a nonreactive pot or enameled dutch oven over medium heat. Add the butter and wait until melted. Add the finely chopped onions and sauté for 10-12 minutes, stirring occasionally, until the onions are softened and golden. Then add the minced garlic and cook for an additional 1 minute until fragrant.
- Add Tomatoes and Simmer: Pour in the crushed tomatoes with their juice, the chicken stock, chopped fresh basil, sugar, and black pepper. Stir everything together, bring the mixture to a boil, then reduce the heat to low. Partially cover the pot with a lid and let the soup simmer gently for 10 minutes to allow flavors to meld.
- Blend the Soup (Optional): If you prefer a smooth, creamy texture, use an immersion blender directly in the pot to blend the soup until reaching your desired consistency. Alternatively, carefully transfer the soup in batches to a blender, pulse a few times to start, and blend until smooth. Return the blended soup to the pot over medium heat. You can skip this step if you enjoy a chunkier soup.
- Add Cream and Cheese: Stir in the heavy whipping cream and freshly grated Parmesan cheese. Return the soup to a gentle simmer to let the cheese melt and flavors combine. Taste and adjust seasoning with additional salt and pepper if necessary, then turn off the heat.
- Serve and Garnish: Ladle the creamy tomato soup into warm bowls and garnish with extra Parmesan cheese and chopped fresh basil. Serve hot and enjoy!
Notes
- This recipe balances the acidity of tomatoes with the richness of cream and Parmesan cheese for a satisfying soup.
- The soup keeps well in the fridge for several days and tastes even better the next day.
- Pair the soup with grilled cheese sandwiches for a classic and comforting meal.
- You can adjust the sugar and cream amount to your taste to counteract tomato acidity.
- Using San Marzano tomatoes ensures a rich and authentic flavor but you can substitute with good quality canned tomatoes.
Nutrition
- Serving Size: 344 g
- Calories: 222 kcal
- Sugar: 12 g
- Sodium: 422 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 1 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 40 mg
