Creamy Tomato Soup
A quick and easy 30-minute creamy tomato soup recipe, perfect for a comforting meal.
30m4Servings
Nutrition
307kcal
19gProtein
18gCarbs
18gFat
Ingredients
Unsalted Butter
2 tbsp
Yellow Onion
1 whole
Garlic Clove
1.5 cloves
Crushed Tomatoes
28 oz
Chicken Stock
1 cup
Fresh Basil
plus more to serve
⅛ cup
Sugar
or added to taste
½ tbsp
Black Pepper
or to taste
¼ tsp
Heavy Whipping Cream
or to taste to combat acidity
¼ cup
Parmesan Cheese
freshly grated, plus more to serve
⅛ cup
Equipment
Immersion Blender
Instructions
1Sauté Aromatics
13m
13mHeat Pot
Heat a nonreactive pot or enameled dutch oven over medium heat.
Sauté Onions
Add butter then add chopped onions. Sauté 10-12 minutes, stirring occasionally, until softened and golden.
Add Garlic
Add minced garlic and sauté 1 minute until fragrant.
2Simmer Soup Base
10m
10mCombine Ingredients
Add crushed tomatoes with their juice, chicken stock, chopped basil, sugar (or add sugar to taste), and black pepper.
Boil and Simmer
Stir together and bring to a boil then reduce heat, partially cover with lid and simmer for 10 minutes.
3Blend Soup
2m
2mBlend
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). Return blended soup to the pot over medium heat.
4Finish and Serve
5m
5mAdd Cream and Cheese
Add heavy cream and freshly grated parmesan cheese and return to a simmer.
Season
Season to taste with salt and pepper if needed and turn off the heat.
Serve
Ladle into warm bowls and top with more parmesan and chopped fresh basil.
Tips
If the soup seems too acidic or sour, you can add more heavy cream and sugar to taste.
Using good quality crushed tomatoes, like San Marzano, will enhance the flavor of the soup.