Description
A rich and comforting creamy tomato soup made with sautéed onions and garlic, crushed San Marzano tomatoes, fresh basil, and finished with heavy cream and Parmesan cheese. Perfect for a cozy meal, this soup blends the tangy acidity of tomatoes with a velvety smooth texture and savory flavors.
Ingredients
Main Ingredients
- 4 Tbsp unsalted butter
- 3 cups finely chopped yellow onions (about 2-3 medium onions)
- 1 Tbsp minced garlic (3 garlic cloves)
- 56 oz crushed tomatoes (two 28-oz cans, preferably San Marzano, with juice)
- 2 cups chicken stock
- 1/4 cup chopped fresh basil (plus extra 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 extra for garnish)
Instructions
- Sauté 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.
- Add Tomatoes and Simmer: Add the crushed tomatoes with their juice, chicken stock, chopped fresh basil, sugar, and black pepper to the pot. Stir well to combine. Bring the mixture to a boil, then reduce heat to a simmer. Partially cover the pot with a lid and let the soup simmer for 10 minutes to develop flavors.
- Blend the Soup: For a creamy and smooth texture, use an immersion blender in the pot to blend the soup to your desired consistency. Alternatively, carefully transfer the soup in batches to a blender, pulse a few times to start, then blend until smooth. Return the blended soup to the pot over medium heat.
- Add Cream and Cheese: Stir in the heavy whipping cream and freshly grated Parmesan cheese. Return the soup to a gentle simmer. Taste and adjust seasoning with additional salt and pepper if needed. Then, turn off the heat.
- Serve and Garnish: Ladle the soup into warm bowls. Garnish with extra grated Parmesan cheese and chopped fresh basil for a bright, fresh finish. Serve immediately and enjoy.
Notes
- For a vegetarian version, substitute chicken stock with vegetable broth.
- Adjust sugar quantity based on the acidity of your tomatoes to balance the flavors.
- Be cautious when blending hot soup to avoid splatters; blend in batches if necessary.
- Use fresh basil for the best flavor, but dried basil can be a substitute if fresh is unavailable.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
