Description
Classic Tomato Soup is a comforting and creamy soup made with ripe diced tomatoes, aromatic onions and garlic, enriched with heavy cream and Parmesan cheese, and flavored with fresh basil. This hearty soup is perfect for a cozy meal and can be quickly prepared on the stovetop.
Ingredients
Soup Base
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 (28-ounce) cans diced tomatoes, undrained
- 4 cups chicken broth
Finishing Ingredients
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- Salt and pepper to taste
Instructions
- Heat Oil: In a large pot over medium heat, heat the olive oil.
- Sauté Onions: Add the chopped onion to the pot and cook until softened and translucent, about 5 minutes, stirring occasionally to prevent burning.
- Add Garlic: Stir in the minced garlic and cook for 1 minute more to release its aroma without browning.
- Add Tomatoes and Broth: Pour in the undrained diced tomatoes along with the chicken broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 20 minutes to allow flavors to meld.
- Puree Soup: Carefully use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a blender and puree until velvety.
- Incorporate Cream and Cheese: Stir in the heavy cream, grated Parmesan cheese, and chopped fresh basil. Season with salt and pepper to taste, stirring thoroughly to blend all ingredients.
- Serve: Serve the warm soup immediately with crusty bread or crackers for dipping.
Notes
- You can substitute heavy cream with half-and-half for a lighter version.
- For a vegetarian option, replace chicken broth with vegetable broth.
- If you prefer a chunkier texture, puree only half the soup, leaving the rest with tomato chunks.
- Leftovers can be stored in the refrigerator for up to 3 days.
- This soup can also be garnished with a dollop of sour cream or a sprinkle of extra Parmesan cheese.
