Easy Tomato Soup Recipe
A quick and easy creamy tomato soup recipe, balancing acidity with parmesan and cream, perfect for any meal.
Equipment
- nonreactive pot
- immersion blender
Ingredients
Base Ingredients
- 4 tablespoon unsalted butter
- 2 whole yellow onions (3 cups finely chopped)
- 3 cloves garlic (1 tablespoon minced)
- 56 oz crushed tomatoes (two, 28-oz cans) with their juice, preferably San Marzano
- 2 cups chicken stock
- ¼ cup chopped fresh basil plus more to serve
- 1 tablespoon sugar or added to taste
- ½ teaspoon black pepper or to taste
- ½ cup heavy whipping cream or to taste to combat acidity
- ⅓ cup parmesan cheese freshly grated, plus more to serve
Instructions
Cooking 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 and pulse a few times initially to get it started), then return blended soup to the pot over medium heat.
- Add ½ cup heavy cream, ⅓ 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.
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.
Nutrition
Serving: 1cupCalories: 222kcal
Tried this recipe?Let us know how it was!