Easy Creamy Tomato Soup
A warm, velvety tomato soup made with pantry staples. It is the perfect 25-minute comfort meal to pair with a crispy grilled cheese sandwich.
Ingredients
- 4 Tbsp unsalted butter
- 2 yellow onions finely chopped, approx. 3 cups
- 3 garlic cloves minced (1 Tbsp)
- 56 oz crushed tomatoes 2, 28-oz cans with juice, preferably San Marzano
- 2 cups chicken stock
- 1/4 cup fresh basil chopped, plus more for garnish
- 1 Tbsp sugar adjust to taste
- 1/2 tsp black pepper to taste
- 1/2 cup heavy whipping cream or to taste
- 1/3 cup parmesan cheese freshly grated, plus more for garnish
Instructions
- Place a nonreactive pot or enameled Dutch oven over medium heat. Melt the butter, add the chopped onions, and sauté for 10-12 minutes until soft and golden. Stir in the minced garlic and cook for 1 minute until fragrant.
- Pour in the crushed tomatoes with their juice, chicken stock, chopped fresh basil, sugar, and black pepper. Stir well and bring the mixture to a boil.
- Reduce the heat, partially cover the pot with a lid, and let it simmer for 10 minutes to allow the flavors to meld.
- For a creamy texture, use an immersion blender to process the soup in the pot until smooth. If using a standard blender, work in small batches and be careful with the hot liquid.
- Stir in the heavy whipping cream and freshly grated Parmesan cheese. Keep over low heat until the cheese is melted and the soup is warmed through.
- Taste and adjust seasoning if needed. Ladle into warm bowls and top with extra Parmesan and fresh basil ribbons.
Notes
If the soup tastes too acidic, you can add an extra teaspoon of sugar or a splash more cream to balance the flavor. Store leftovers in the refrigerator for up to 3 days.