Tomato Soup Recipe
User Reviews
5
Tomato Soup Recipe
Description
The preparation begins by sweating finely chopped yellow onions in unsalted butter until soft, followed by a brief sauté of minced garlic to release aroma without browning. Crushed canned tomatoes, chicken broth, freshly chopped basil, sugar, salt, and pepper are added and simmered to meld flavors and reduce acidity.
After cooking, the soup is blended until smooth either by immersion blender directly in the pot or in batches with a regular blender. Heavy cream and shredded Parmesan cheese are stirred in to add richness and soften the tomato's natural tang, creating a velvety mouthfeel.
The soup is served garnished with additional Parmesan and fresh basil for added flavor and presentation. Taste adjustment is recommended to balance tomato acidity with sugar as needed. It keeps well refrigerated for up to five days in airtight containers.
An option exists to serve the soup unblended for a chunkier texture.
Ingredients
- 4 Tbsp butter unsalted
- 1 yellow onion finely chopped
- 1 Tbsp garlic minced
- 2 crushed tomato 28 ounces each, canned
- 2 cups chicken broth
- 1/4 cup basil plus more to serve, chopped, fresh
- 1 Tbsp sugar
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup heavy whipping cream
- 1/3 cup Parmesan Cheese shredded
Instructions
- Melt the butter in a large stock pot or dutch oven over medium heat. Add in the diced onions and sauté for 5-7 minutes until soft.
- Add in the minced garlic and sauté for 1 minute until aromatic.
- Stir in the crushed tomatoes, broth, fresh basil, sugar, salt and pepper. Bring to a low boil and simmer for 10-15 minutes.
- Blend the soup with an immersion blender in the pot or transfer the soup in batches to a blender and blend until smooth.
- Stir in the heavy cream and grated parmesan cheese.
- Serve topped with more parmesan cheese and fresh basil. Enjoy!
Notes
- Adjust sugar incrementally to balance the soup’s acidity based on the tomatoes used.
- You can skip blending for a thicker, chunkier tomato texture if preferred.
- Store leftover soup in airtight containers in the refrigerator for up to five days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 321 kcal
% Daily Value*
| Calories | 321kcal | 16% |
| Carbohydrates | 23g | 8% |
| Protein | 8g | 16% |
| Fat | 24g | 37% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 70mg | 23% |
| Sodium | 898mg | 37% |
| Potassium | 786mg | 17% |
| Fiber | 5g | 20% |
| Sugar | 15g | 30% |
| Vitamin A | 1371IU | 27% |
| Vitamin C | 24mg | 27% |
| Calcium | 185mg | 19% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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