Creamy Tomato Soup Recipe
This is ourfavorite creamy tomato soup recipe, and it's incredibly satisfying. Theaddition of parmesan and heavy cream balances out the acidity perfectly. Plus,it's a quick and easy 30-minute soup that stays delicious even when stored inthe fridge.
Ingredients
- 4 Tbsp unsalted butter
- 2 yellow onions (3 cups finely chopped)
- 3 garlic cloves 1 Tbsp minced
- 56 oz crushed tomatoes two 28-oz cans with their juice, preferably San Marzano
- 2 cups chicken stock
- 1/4 cup chopped fresh basil plus more to serve
- 1 Tbsp sugar or added to taste
- 1/2 tsp black pepper or to taste
- 1/2 cup heavy whipping cream or to taste to combat acidity
- 1/3 cup parmesan cheese freshly grated, plus more to serve
Instructions
- Put a pot or a big pan on the stove over medium heat. Add some butter, then the chopped onions. Cook them for 10-12 minutes, stirring now and then, until they're soft and turn golden. Add the minced garlic and cook for 1 more minute until it smells nice.
- Put the crushed tomatoes with their juice, chicken stock, chopped basil, sugar (or as much as you like), and black pepper in the pot. Mix them all together and let it boil. Then, lower the heat, cover it partly with a lid, and let it cook gently for 10 minutes.
- You can keep the soup chunky if you want, but if you prefer it smooth and creamy, use a hand blender right in the pot until it's as smooth as you like. Or, pour it into a blender in small amounts, being careful not to fill it too much with hot liquid. Start blending with short pulses.
- Pour in some heavy cream and freshly grated parmesan cheese. Let it simmer again. Taste it and add salt and pepper if needed. Then, turn off the heat.
- Serve the soup in warm bowls and sprinkle more Parmesan cheese and chopped fresh basil on top. Enjoy your meal!
NOTE:
- *Certain crushed tomatoes may have a tangy flavor. If the soup tastes too tangy or sour, you can fix it by adding more heavy cream and sugar until it tastes just right for you.