Description
This creamy tomato soup recipe offers a rich, comforting blend of fresh tomatoes, sautéed onions, garlic, and fresh basil, finished with a touch of heavy cream and parmesan cheese for extra indulgence. Perfect for a cozy meal, this soup is easy to prepare, taking only 30 minutes to serve 8 people.
Ingredients
Base Ingredients
- 4 Tbsp unsalted butter
- 3 cups finely chopped yellow onions (about 2 large onions)
- 3 garlic cloves, minced (about 1 Tbsp)
- 56 oz crushed tomatoes with juice (2 cans, 28 oz each, preferably San Marzano)
- 2 cups chicken stock
Seasonings and Herbs
- 1/4 cup chopped fresh basil (plus more for garnish)
- 1 Tbsp sugar (or to taste)
- 1/2 tsp black pepper (or to taste)
Finishing Ingredients
- 1/2 cup heavy whipping cream (or to taste to balance acidity)
- 1/3 cup freshly grated parmesan cheese (plus more for garnish)
Instructions
- Sauté the Onions and Garlic: Heat a nonreactive pot or enameled Dutch oven over medium heat. Add the butter, then add the finely chopped onions. Sauté for 10-12 minutes, stirring occasionally, until the onions are softened and golden. Add the minced garlic and sauté for an additional minute until fragrant.
- Combine Tomatoes and Seasonings: Add the crushed tomatoes with their juice, chicken stock, chopped fresh basil, sugar, and black pepper to the pot. Stir everything together and bring the mixture to a boil. Once boiling, reduce the heat, partially cover with a lid, and simmer for 10 minutes to let the flavors meld.
- Blend the Soup (Optional): For a creamy consistency, use an immersion blender to blend the soup directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a blender and pulse until smooth. Return the blended soup to the pot over medium heat. If you prefer a chunkier texture, you can skip this step.
- Add Cream and Cheese: Stir in the heavy cream and freshly grated parmesan cheese. Return the soup to a gentle simmer, then adjust seasoning with additional salt and pepper if needed. Turn off the heat once warmed through.
- Serve: Ladle the soup into warm bowls, and garnish with extra parmesan cheese and chopped fresh basil for a bright finish.
Notes
- Use San Marzano tomatoes if possible for the best flavor.
- Sugar helps balance the acidity of the tomatoes, so adjust according to taste.
- Stir gently after adding cream and cheese to avoid curdling.
- Leftover soup keeps well refrigerated for up to 3 days or can be frozen for later use.
- For a vegetarian version, substitute chicken stock with vegetable stock.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian