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Creamy Tomato Soup Recipe

This easy creamy tomato soup delivers rich, comforting flavor in just 30 minutes. Made with parmesan and cream for perfect balance.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 portions
Course: Main Course, Soup
Cuisine: American, Italian-American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 4 tablespoons unsalted butter
  • 2 whole yellow onions 3 cups finely chopped
  • 3 cloves garlic 1 tablespoon minced
  • 56 oz crushed tomatoes two 28-oz cans with their juice, preferably San Marzano
  • 2 cups chicken stock or vegetable broth for vegetarian
  • 1/4 cup fresh basil chopped, plus more to serve
  • 1 tablespoon sugar or to taste
  • 1/2 teaspoon black pepper or to taste
  • 1/2 cup heavy whipping cream or to taste
  • 1/3 cup parmesan cheese freshly grated, plus more to serve

Equipment

  • Nonreactive pot or enameled dutch oven (5 1/2 Qt)
  • Immersion blender or regular blender

Method
 

  1. 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.
  2. Add minced garlic and sauté 1 minute until fragrant.
  3. Add crushed tomatoes with their juice, chicken stock, chopped basil, sugar, and black pepper. Stir together and bring to a boil, then reduce heat, partially cover with lid, and simmer for 10 minutes.
  4. For creamy texture, 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 (don't overfill with hot liquid), then return to pot over medium heat.
  5. Add heavy cream and parmesan cheese, return to a simmer. Season to taste with salt and pepper if needed, then turn off heat.
  6. Ladle into warm bowls and top with more parmesan and chopped fresh basil.
Etekcity Food Kitchen Scale - Kitchen Equipment Recommendation

Notes

Use a non-reactive pot (stainless steel, enamel-coated cast iron) to prevent metallic taste. Fresh basil can be substituted with 1 tablespoon dried basil. For vegetarian version, substitute chicken stock with vegetable broth. Don't skip the sugar - it balances tomato acidity. For freezing, freeze before adding cream for best results. Stores 4-5 days refrigerated, 3 months frozen.
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