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Creamy Tomato Soup Recipe

creamy-tomato-soup-recipe

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Ladle into heated bowls and sprinkle with additional parmesan and fresh basil, if desired.

 

    

 

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