Description
This Creamy Tomato Soup recipe is a comforting and flavorful dish featuring sautéed onions and garlic, crushed San Marzano tomatoes, fresh basil, and a touch of sugar to balance acidity. Finished with heavy cream and freshly grated parmesan cheese, it offers a rich, velvety texture perfect for cozy meals. Ready in just 30 minutes, this soup is ideal for a quick lunch or dinner and pairs wonderfully with grilled cheese sandwiches.
Ingredients
Scale
Soup Base
- 4 Tbsp unsalted butter
- 3 cups finely chopped yellow onions (about 2 medium onions)
- 1 Tbsp minced garlic (3 cloves)
- 56 oz crushed tomatoes (two 28-oz cans, preferably San Marzano, including juice)
- 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 Ingredients
- 1/2 cup heavy whipping cream (or to taste to balance acidity)
- 1/3 cup freshly grated parmesan cheese (plus more to serve)
Instructions
- Sauté the Aromatics: Heat a nonreactive pot or enameled dutch oven over medium heat. Add the unsalted butter. Once melted, add the finely chopped onions and sauté for 10-12 minutes, stirring occasionally, until softened and golden. Add the minced garlic and cook for an additional 1 minute until fragrant.
- Add Tomatoes and Simmer: Pour in the crushed tomatoes with their juice, chicken stock, chopped fresh basil, sugar (or adjust to taste), and black pepper. Stir everything together and bring the mixture to a boil. Reduce the heat to low, partially cover with a lid, and let it simmer gently for 10 minutes to meld the flavors.
- Blend the Soup: If you prefer a smooth, creamy texture, use an immersion blender directly in the pot to blend the soup until it reaches your desired consistency. Alternatively, carefully transfer the soup in batches to a blender, making sure not to overfill with hot liquid, and pulse until smooth. Return the blended soup to the pot over medium heat.
- Finish with Cream and Cheese: Stir in the heavy whipping cream and freshly grated parmesan cheese, returning the soup to a gentle simmer. Taste and adjust seasoning with salt and pepper as needed, then turn off the heat.
- Serve: Ladle the soup into warm bowls and garnish with additional parmesan cheese and chopped fresh basil for a beautiful presentation and flavor boost.
Notes
- This is our favorite creamy tomato soup; the addition of parmesan cheese and heavy cream adds richness and balances the tomato’s natural acidity.
- The soup is quick and easy, taking about 30 minutes from start to finish, making it ideal for busy days.
- Store leftovers in the refrigerator, where it keeps well for up to 3 days.
- For a classic pairing, serve with grilled cheese sandwiches to create 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
