Creamy Tomato Soup Recipe
User Reviews
5
Creamy Tomato Soup Recipe
Description
The recipe begins by gently sautéing butter, onions, and garlic to develop a sweet and aromatic base. Crushed tomatoes with their juices, chicken stock, chopped fresh basil, sugar, and black pepper are added and simmered to meld the flavors. The soup can be left chunky or blended smooth with an immersion blender. Adding heavy cream and freshly grated Parmesan cheese creates a creamy texture and adds richness without overpowering the tomato's brightness. The gentle simmer after blending allows the flavors to integrate fully. This soup is suitable as a starter or a light meal, paired well with grilled cheese or fresh bread.
Ingredients
- 4 Tbsp butter unsalted
- 2 onion 3 cups finely chopped, yellow
- 3 garlic 1 Tbsp minced, cloves
- 56 oz crushed tomatoes (two, 28-oz cans) with their juice, preferably San Marzano
- 2 cups chicken stock
- 1/4 cup basil plus more to serve, chopped, fresh
- 1 Tbsp sugar or added to taste
- 1/2 tsp black pepper or to taste
- 1/2 cup heavy whipping cream or to taste to combat acidity
- 1/3 cup Parmesan Cheese freshly grated, plus more to serve
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 1/2 cup heavy cream, 1/3 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
- Adjust sugar and heavy cream to taste to balance the acidity, as some canned tomatoes can be tangier.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people (1 cup servings)
Amount Per Serving
Calories 222 kcal
% Daily Value*
| Serving | 344g | |
| Calories | 222kcal | 11% |
| Carbs | 22g | |
| Protein | 7g | 14% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 40mg | 13% |
| Sodium | 422mg | 18% |
| Potassium | 710mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 12g | 24% |
| Vitamin A | 895IU | 18% |
| Vitamin C | 21mg | 23% |
| Calcium | 140mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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