Description
This creamy tomato soup is a comforting and flavorful dish made with sautéed onions and garlic, crushed San Marzano tomatoes, fresh basil, and enriched with heavy cream and Parmesan cheese.
Ingredients
Scale
- 4 Tbsp unsalted butter
- 3 cups finely chopped yellow onions (about 2 medium onions)
- 1 Tbsp minced garlic (about 3 cloves)
- 56 oz crushed tomatoes (two 28-oz cans, preferably San Marzano) with their 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)
- 1/2 cup heavy whipping cream (or to taste)
- 1/3 cup freshly grated Parmesan cheese (plus more for serving)
Instructions
- Heat a nonreactive pot or enameled dutch oven over medium heat. Add the butter and wait until melted. Add the finely chopped onions and sauté for 10-12 minutes, stirring occasionally, until the onions are softened and golden. Then add the minced garlic and cook for an additional 1 minute until fragrant.
- Pour in the crushed tomatoes with their juice, the chicken stock, chopped fresh basil, sugar, and black pepper. Stir everything together, bring the mixture to a boil, then reduce the heat to low. Partially cover the pot with a lid and let the soup simmer gently for 10 minutes to allow flavors to meld.
- If you prefer a smooth, creamy texture, use an immersion blender directly in the pot to blend the soup until reaching your desired consistency. Alternatively, carefully transfer the soup in batches to a blender, pulse a few times to start, and blend until smooth. Return the blended soup to the pot over medium heat. You can skip this step if you enjoy a chunkier soup.
- Stir in the heavy whipping cream and freshly grated Parmesan cheese. Return the soup to a gentle simmer to let the cheese melt and flavors combine. Taste and adjust seasoning with additional salt and pepper if necessary, then turn off the heat.
- Ladle the creamy tomato soup into warm bowls and garnish with extra Parmesan cheese and chopped fresh basil. Serve hot and enjoy!
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 222
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 40 mg