Description
This Quick and Easy Creamy Tomato-Basil Soup is a comforting and flavorful dish, perfect for any season. Combining the sweetness of slow-cooked onions and garlic, the rich acidity of crushed tomatoes, and the freshness of basil, finished with a lush creamy texture, it’s a delightful meal that comes together rapidly on the stovetop. Garnished with Parmesan cheese, it’s an ideal choice for a cozy lunch or dinner.
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 Ingredients
- 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 the chopped onions and season generously with kosher salt. Cook, stirring occasionally, until the onions become soft and start to turn golden brown, about 15 minutes.
- Add garlic: Stir in the minced garlic and cook for an additional 1 minute, being careful not to burn the garlic.
- Add tomatoes and stock: Pour in the crushed tomatoes and chicken stock. Season generously with kosher salt and about 1/2 tablespoon of freshly ground black pepper to add a little kick. Bring the mixture to a boil.
- Simmer soup: Lower the heat to maintain a gentle simmer and cook for at least 15 minutes, allowing flavors to meld. The soup can be simmered longer if desired.
- Puree the soup: Use an immersion blender directly in the pot to blend the soup until smooth, or carefully transfer the mixture in batches to a blender. Return the pureed soup to the pot if blended separately.
- Add cream and basil: Stir in the heavy cream and torn basil leaves. Let the soup simmer for at least another 15 minutes to allow it to thicken and for flavors to combine nicely.
- Serve: Ladle the soup into bowls and garnish with freshly grated Parmesan cheese, an extra sprinkle of black pepper, and a chiffonade of basil leaves. Serve immediately for best flavor and texture.
Notes
- Using good-quality chicken stock enhances the depth of flavor; vegetable stock can be substituted for a vegetarian option.
- The soup thickens as it simmers, so adjust cream quantity for preferred richness and consistency.
- Parmigiano-Reggiano cheese is recommended for garnish for its superior flavor.
- Simmering times are flexible—longer simmering can enhance the taste and texture.
- Careful when blending hot soup to avoid splattering and burns; blend in batches if using a regular blender.
Nutrition
- Serving Size: 1 cup
- Calories: 190
- Sugar: 8g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg
