Description

This Creamy Tomato Soup recipe combines the rich flavors of sautéed onions and garlic with crushed San Marzano tomatoes, chicken stock, fresh basil, and a touch of cream and Parmesan cheese. Perfectly balanced with a hint of sweetness and pepper, this comforting soup can be served chunky or smoothly blended to your preference. Ready in just 30 minutes and yielding 8 servings, it’s an ideal starter or light meal for any occasion.

Ingredients

Main 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, preferably San Marzano, with their juice)
2 cups chicken stock
1/4 cup chopped fresh basil (plus more to serve)
1 Tbsp sugar (or to taste)
1/2 tsp black pepper (or to taste)
1/2 cup heavy whipping cream (or to taste to balance acidity)
1/3 cup freshly grated Parmesan cheese (plus more to serve)

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Instructions

Sauté Onions and Garlic: Heat a nonreactive pot or enameled Dutch oven over medium heat. Add the butter and then the chopped onions. Sauté for 10-12 minutes, stirring occasionally, until the onions are softened and golden. Add the minced garlic and continue to sauté for 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. Mix well and bring to a boil. Once boiling, reduce the heat, partially cover with a lid, and let it simmer for 10 minutes to blend the flavors.
Blend Soup (Optional): For a creamy texture, use an immersion blender directly in the pot or carefully transfer the soup in batches to a blender. Blend until the soup reaches your desired smooth consistency, then return it to the pot over medium heat. If preferred, skip this step to keep the soup chunky.
Add Cream and Cheese: Stir in the heavy whipping cream and freshly grated Parmesan cheese. Bring the soup back to a gentle simmer. Taste and adjust seasoning with salt and pepper if needed. Remove from heat.
Serve: Ladle the soup into warm bowls and garnish with extra Parmesan cheese and chopped fresh basil for a fresh and flavorful finish.

Notes

You can adjust the sugar amount to balance the acidity of the tomatoes to your preference.
Using freshly grated Parmesan cheese enhances the flavor more than pre-grated varieties.
If you prefer a vegetarian version, substitute chicken stock with vegetable stock.
Be careful when blending hot soup; work in small batches and pulse gently to avoid splattering.
The soup can be refrigerated for up to 3 days or frozen for up to 1 month.