Creamy Tomato Soup Recipe

Creamy Tomato Soup Recipe

from natashaskitchen.com
30 min
8 servings

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.

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)

Directions

  1. 1

    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.

  2. 2

    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.

  3. 3

    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 and pulse a few times initially to get it started), then return blended soup to the pot over medium heat.

  4. 4

    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.*

  5. 5

    Ladle into warm bowls and top with more parmesan and chopped fresh basil.