Description
This Creamy Tomato Soup recipe is a comforting classic that’s perfect for any time of the year. With a rich and velvety texture, this soup is bursting with the flavors of San Marzano tomatoes, fresh basil, and Parmesan cheese. A touch of heavy cream adds a luxurious creaminess to balance the acidity of the tomatoes.
Ingredients
Units
Scale
For the Soup:
- 4 Tbsp unsalted butter
- 2 yellow onions, finely chopped
- 3 garlic cloves, minced
- 56 oz crushed tomatoes with their juice
- 2 cups chicken stock
- 1/4 cup chopped fresh basil
- 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
Instructions
- Sauté Onions: In a pot, sauté onions in butter until softened and golden. Add minced garlic and cook until fragrant.
- Add Ingredients: Stir in crushed tomatoes, chicken stock, basil, sugar, and black pepper. Simmer for 10 minutes.
- Blend Soup: Use an immersion blender or transfer to a blender to blend until smooth.
- Finish Soup: Add cream, Parmesan cheese, season to taste, and simmer. Serve topped with more Parmesan and basil.
Notes
- If the soup is too acidic, adjust by adding more cream and sugar to taste.
Nutrition
- Serving Size: 1 cup
- Calories: 270
- Sugar: 9g
- Sodium: 780mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 45mg
