Creamy Tomato Soup Recipe
Our tried-and-true creamy tomato soup recipe. The addition of parmesan and heavy cream enhances the flavor and balances the acidity. It’s also a simple 30-minute soup that stores well in the refrigerator. This Tomato Basil Soup goes great with Grilled Cheese Sandwiches.
Ingredients
- 4 tablespoons unsalted butter
- 2 onions, yellow (3 cups finely chopped)
- 3 cloves garlic (1 Tbsp minced)
- 56 oz mashed tomatoes with liquid (two 28-oz cans), ideally San Marzano
- 1/4 cup fresh basil, plus more as needed
- 1 tbsp sugar, or as desired
- 1/2 teaspoon black pepper, to taste
- To counteract the acidity, add 1/2 cup heavy whipping cream, or to taste.
1/3 cup freshly grated parmesan cheese, plus more as needed
- Over medium heat, heat a nonreactive saucepan or enameled dutch oven. Add the butter, followed by the chopped onions. Cook, stirring periodically, for 10-12 minutes, or until softened and browned. Sauté the minced garlic for 1 minute, or until fragrant.
- Crush the tomatoes with their juice, and add the basil, honey (or sugar to taste), and black pepper to taste. Bring to a boil, then reduce to low heat, partially cover with a lid, and simmer for 10 minutes.
- ReYou can leave your soup chunky, but if you prefer 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.
- turn to a simmer with 1/2 cup heavy cream and 1/3 cup freshly grated parmesan cheese. Season with salt and pepper to taste and remove from the fire.
- Ladle into heated bowls and sprinkle with additional parmesan and fresh basil, if desired.