Description
This creamy tomato soup recipe is a comforting, flavorful dish perfect for any season. Made with sautéed onions and garlic, crushed San Marzano tomatoes, fresh basil, chicken stock, and finished with heavy cream and Parmesan cheese, this soup offers a rich and smooth texture with a perfect balance of acidity and sweetness. Ideal as a starter or a light meal, it can be served chunky or blended silky smooth according to your preference.
Ingredients
Scale
Soup Base
- 4 Tbsp unsalted butter
- 3 cups finely chopped yellow onions (about 2 large onions)
- 1 Tbsp minced garlic (about 3 cloves)
- 56 oz crushed tomatoes (two 28-oz cans, preferably San Marzano) with juice
- 2 cups chicken stock
- 1/4 cup chopped fresh basil (plus more for serving)
- 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)
- 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 unsalted butter and let it melt. Add the finely chopped yellow onions and sauté for 10 to 12 minutes, stirring occasionally, until the onions are softened and golden. Add the minced garlic and sauté 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. Stir everything together, bring the mixture to a boil, then reduce the heat. Partially cover the pot with a lid and simmer for 10 minutes to let the flavors meld.
- Blend Soup (Optional): For a chunky soup, leave as is. For a creamy texture, use an immersion blender to blend the soup directly in the pot until it reaches your desired consistency. Alternatively, carefully transfer the soup to a blender in batches, blending until smooth. Be cautious not to overfill the blender and pulse initially to start blending. 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. Return the soup to a simmer while stirring. Taste and adjust seasoning with salt and additional pepper if needed. Turn off the heat once warmed through.
- Serve: Ladle the creamy tomato soup into warm bowls. Garnish with extra Parmesan cheese and chopped fresh basil. Serve immediately and enjoy the comforting flavors.
Notes
- You can use vegetable stock instead of chicken stock to make the recipe vegetarian-friendly.
- Sugar is added to balance the acidity of the tomatoes; adjust to taste depending on the sweetness of your tomatoes.
- Use freshly grated Parmesan for the best flavor and melt quality.
- The soup can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 1 month.
- For a vegan version, substitute the butter with olive oil, use vegetable stock, replace heavy cream with coconut cream or cashew cream, and omit Parmesan or use a vegan cheese alternative.
