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Creamy Tomato Soup Recipe

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4.1 from 7 reviews

This Creamy Tomato Soup recipe is a comforting and rich dish made with sautéed onions and garlic, crushed tomatoes, chicken stock, fresh basil, and finished with heavy cream and parmesan cheese for a luscious texture and flavor. Perfect for a quick and satisfying meal, it can be served chunky or blended smooth according to preference.

Ingredients

Soup Base

  • 4 Tbsp unsalted butter
  • 3 cups finely chopped yellow onions (about 2-3 medium onions)
  • 1 Tbsp minced garlic (3 cloves)
  • 56 oz crushed tomatoes (2 cans of 28 oz each, preferably San Marzano, with their juice)
  • 2 cups chicken stock
  • 1/4 cup chopped fresh basil, plus more for garnish
  • 1 Tbsp sugar (or to taste)
  • 1/2 tsp black pepper (or to taste)

Finishing Ingredients

  • 1/2 cup heavy whipping cream (or to taste to balance acidity)
  • 1/3 cup freshly grated parmesan cheese, plus more for garnish

Instructions

  1. Sauté Onions and Garlic: Heat a nonreactive pot or an enameled Dutch oven over medium heat. Add the unsalted butter and let it melt, then add the finely chopped onions. Sauté the onions for 10-12 minutes, stirring occasionally, until they are softened and develop a golden color. Next, add the minced garlic and sauté for another minute until fragrant.
  2. Add Tomatoes and Simmer: Pour in the crushed tomatoes along with their juice, chicken stock, chopped fresh basil, sugar, and black pepper. Stir all ingredients together, bring the mixture to a boil, then reduce the heat. Partially cover the pot with a lid and let it simmer gently for 10 minutes to meld the flavors.
  3. Blend the Soup (Optional): You can leave the soup chunky or, for a smoother, creamier texture, use an immersion blender directly in the pot to blend until you reach the desired consistency. Alternatively, carefully transfer the soup in batches into a blender, pulsing a few times at first to avoid splattering hot liquid. Once blended smooth, return the soup to the pot over medium heat.
  4. Add Cream and Cheese: Stir in the heavy cream and grated parmesan cheese. Allow the soup to return to a gentle simmer. Taste and adjust the seasoning with salt and pepper if needed, then turn off the heat.
  5. Serve: Ladle the soup into warm bowls and garnish with additional parmesan cheese and chopped fresh basil for a fresh finish.

Notes

  • You can adjust the sugar to balance the acidity of the tomatoes depending on your preference.
  • For a vegetarian version, substitute chicken stock with vegetable stock.
  • Use fresh San Marzano tomatoes for the best flavor, but any good quality canned crushed tomatoes will work.
  • If you prefer a thicker soup, simmer longer to reduce the liquid before blending.
  • Leftover soup stores well in the refrigerator for up to 3 days and freezes nicely for up to 3 months.

Find it online: https://recipefeastful.com/creamy-tomato-soup-recipe/