Description
This creamy tomato soup combines the rich flavors of sweet San Marzano crushed tomatoes, sautéed onions and garlic, fresh basil, and a touch of cream and parmesan for a satisfying and comforting bowl. Perfect as an appetizer or paired with grilled cheese sandwiches, this soup offers a smooth, velvety texture with a balanced acidity, made quickly and easily in about 30 minutes.
Ingredients
Scale
Soup Base
- 4 Tbsp unsalted butter
- 3 cups finely chopped yellow onions (about 2 large onions)
- 1 Tbsp minced garlic (3 garlic cloves)
- 56 oz crushed tomatoes with juice (two 28-oz cans, preferably San Marzano)
- 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)
Finishing Touches
- 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, then the finely chopped onions. Sauté for 10-12 minutes, stirring occasionally, until the onions are softened and golden brown. Add the minced garlic and cook for an additional 1 minute until fragrant.
- Add Tomatoes and Simmer: Stir in the crushed tomatoes with their juice, chicken stock, chopped fresh basil, sugar, and black pepper. Mix well and bring the mixture to a boil. Once boiling, reduce the heat to low, partially cover the pot with a lid, and let it simmer gently for 10 minutes to develop the flavors.
- Blend the Soup (Optional): For a creamy and smooth texture, use an immersion blender directly in the pot to puree the soup to your desired consistency. Alternatively, carefully transfer the soup in batches to a blender, pulse a few times at first to avoid splattering, and blend until smooth. Return the blended soup to the pot over medium heat.
- Add Cream and Parmesan: Stir in the heavy whipping cream and freshly grated parmesan cheese. Return the soup to a gentle simmer to meld the flavors together. Taste and adjust seasoning with additional salt and pepper if needed, then turn off the heat.
- Serve: Ladle the creamy tomato soup into warm bowls. Garnish with extra parmesan cheese and freshly chopped basil leaves for a burst of fresh flavor and a beautiful presentation.
Notes
- This is our go-to creamy tomato soup recipe known for its rich flavor and smooth texture.
- Adding parmesan and heavy cream balances the natural acidity of the tomatoes, making the soup indulgently satisfying.
- The recipe takes about 30 minutes from start to finish, making it a quick and convenient meal option.
- Leftovers store well in the refrigerator for several days and reheat beautifully.
- This tomato basil soup pairs exceptionally well with classic grilled cheese sandwiches for a comforting meal.
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
