Creamy tomato soup garnished with cheese and basil
Our go-to creamy tomato soup recipe. Adding parmesan and heavy cream makes it so satisfying and balances the acidity. It’s also a quick and easy 30-minute soup that keeps well in the fridge. We love this Tomato Basil Soup paired with Grilled Cheese Sandwiches. If you have tried this recipe please feel free to leave a comment below for others to know how you thought of this recipe. Please follow us on our facebook page which can be found from any of the main pages in the website at the bottom of page.
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 8 people (1 cup servings
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
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 (or add sugar to taste), and black pepper. Stir together and bring to a boil then reduce heat, partially cover with lid and simmer for 10 minutes.
You can leave your soup with a chunky consistency, but if you like a blended/creamy soup, use an immersion blender to blend the soup in the pot to desired consistency or transfer to a blender in batches and blend until smooth (being careful not to over-fill the blender with hot liquid), then return blended soup to the pot over medium heat.
Add 1/2 cup heavy cream, 1/3 cup freshly grated parmesan cheese and return to a simmer. Season to taste with salt and pepper if needed and turn off the heat.*
Ladle into warm bowls and top with more parmesan and chopped fresh basil.
Recipe Notes
Notes
*Some crushed tomatoes can seem tangier. If the soup seems too acidic or sour, you can add more heavy cream and sugar to taste.
