Description
A quick and easy creamy tomato-basil soup that combines rich crushed tomatoes, fresh basil, and creamy heavy cream to create a comforting and flavorful dish 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
Finishing Touches
- 3/4 – 1 cup heavy cream
- 1 bunch basil, torn into small bite-size pieces
- Parmesan cheese, for garnish (preferably Parmigiano-Reggiano)
Instructions
- Sauté Onions: 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 they are soft and starting to turn golden brown, about 15 minutes.
- Add Garlic: Add minced garlic to the pot and cook for 1 more minute, stirring constantly to prevent burning and to release the garlic’s aroma.
- Add Tomatoes and Stock: Stir in the crushed tomatoes and chicken stock. Season generously with kosher salt and freshly ground black pepper (about 1/2 tablespoon) to give the soup a bit of a kick.
- Simmer Soup: Bring the soup to a boil, then lower the heat to maintain a gentle simmer. Let it cook for at least 15 minutes to allow flavors to meld. You can simmer it longer if desired.
- Blend Soup: Use an immersion blender to purée the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches and blend until creamy. If using a blender, return the puréed soup to the pot.
- Add Cream and Basil: Stir in the heavy cream and torn basil leaves. Continue to simmer the soup for at least 15 more minutes to let the flavors combine and the soup thicken slightly.
- Serve: Ladle the soup into bowls and garnish with freshly grated Parmesan cheese, an extra sprinkle of black pepper, and a chiffonade of basil for freshness.
Notes
- Use high-quality chicken stock for the best depth of flavor, or substitute with vegetable stock for a vegetarian option.
- If you prefer, heavy cream can be substituted with half-and-half or coconut cream for a different richness.
- Adjust seasoning at the end to taste, especially salt and pepper.
- For a vegan version, omit cream and cheese, or use vegan alternatives.
- This soup pairs wonderfully with crusty bread or a grilled cheese sandwich.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 1 month.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 6g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg
