Creamy Tomato Soup Recipe
Creamy tomato soup recipe. The addition of Parmesan and heavy cream makes it very satisfying and pH-balanced. It's also a quick and easy 30-minute soup that keeps well in the refrigerator. We love our basil tomato soup with grilled cheese sandwiches.
Ingredients
- 1/3 cup Parmesan cheese, freshly grated, plus more for serving
- 1/2 cup heavy whipping cream, or to taste to combat acidity
- 1/2 teaspoon black pepper, or to taste
- 1 tablespoon sugar, or to taste
- 1/4 cup chopped fresh basil, plus more for serving
- 2 cups chicken broth
- 56 ounces mashed tomatoes (2 packages, 28 ounces) with their juice, preferably San Marzano
- 3 garlic cloves (1 tablespoon minced)
- 2 yellow onions (3 cups), finely chopped
- 4 tablespoons unsalted butter
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), 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
Some mashed tomatoes may seem more pressing. If the soup seems too sour or sour, you can add more heavy cream and sugar to taste.