Description
Creamy Tomato Soup is a rich, flavorful dish that warms you up. It’s perfect as a starter or a main course.
Ingredients
Scale
- 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
- Heat a nonreactive pot or enameled dutch oven over medium heat.
- Add butter then add chopped onions. Sauté 10-12 minutes, stirring occasionally, until softened and golden.
- Add minced garlic and sauté 1 minute until fragrant.
- Add crushed tomatoes with their juice, chicken stock, chopped basil, sugar, and black pepper. Stir together and bring to a boil.
- Reduce heat, partially cover with lid and simmer for 10 minutes.
- You can leave your soup chunky, or use an immersion blender to blend it to desired consistency.
- Add 1/2 cup heavy cream and 1/3 cup freshly grated parmesan cheese. Return to a simmer.
- Season to taste with salt and pepper, then turn off the heat.
- Ladle into warm bowls and top with more parmesan and chopped fresh basil.
Notes
- If the soup seems too acidic or sour, add more heavy cream and sugar to taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 222
- Sugar: 7g
- Fat: 14g
- Carbohydrates: 22g
- Protein: 7g
Keywords: Creamy Tomato Soup, Tomato Soup, Soup Recipe, Italian Soup