5.0 from 2,913 votes
Creamy Tomato Soup Recipe
Our go-to creamy tomato soup recipe. Adding parmesan and heavy cream makes it so satisfying and balances the acidity. It’s also a quick and easy 30-minute soup that keeps well in the fridge. We love this Tomato Basil Soup paired with Grilled Cheese Sandwiches.
Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 8 people (1 cup servings)
Calories: 222 kcal
Course:
Soup
Cuisine:
American
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) with their juice, preferably San Marzano
- 2 cups chicken stock
- 1/4 cup chopped fresh basil plus more to serve
- 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.
Cup of Yum
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 Information
Serving
344g
Calories
222kcal
(11%)
Carbs
22g
Protein
7g
(14%)
Fat
14g
(22%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
40mg
(13%)
Sodium
422mg
(18%)
Potassium
710mg
(20%)
Fiber
4g
(16%)
Sugar
12g
(24%)
Vitamin A
895IU
(18%)
Vitamin C
21mg
(23%)
Calcium
140mg
(14%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8people (1 cup servings)
Amount Per Serving
Calories 222
% 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.