Creamy Tomato Soup
Creamy tomato soup is a classic soup recipe that is loved by many for its rich and comforting flavors. It is a creamy and indulgent soup that combines the tangy and slightly sweet taste of tomatoes with the creaminess of dairy. This soup is perfect for a cold day or as a comforting meal any time of the year. It is easy to prepare and can be customized to suit individual preferences with the addition of spices, herbs, and other ingredients. Whether enjoyed as a starter or a main course, creamy tomato soup is a crowd-pleasing recipe that is sure to satisfy.
Ingredients
- 4 Tbsp unsalted butter
- 2 yellow onions, (3 cups finely chopped)
- 3 garlic cloves, (1 Tbsp minced)
- 56 oz crushed tomatoes, (two, 28-oz cans) with their juice, preferably San Marzano
- 2 cups chicken stock
- 1/4 cup chopped fresh basil, plus more to serve
- 1 Tbsp sugar, or added to taste
- 1/2 tsp black pepper, or to taste
- 1/2 cup heavy whipping cream, or to taste to combat acidity
- 1/3 cup parmesan cheese, freshly grated, plus more to serve
Instructions
- Begin by heating a nonreactive pot or enameled Dutch oven over medium heat. Add butter, then chopped onions, and sauté for10-12 minutes until the onions are softened and golden. Add minced garlic andsauté for an additional minute until fragrant.
- Add crushed tomatoes (with their juice), chicken stock, chopped basil, sugar (or adjust to taste), and black pepper to the pot.Stir everything together and bring it to a boil. Once boiling, reduce the heat,partially cover the pot with a lid, and let it simmer for 10 minutes.
- At this point, you can choose to leave the soup with a chunky consistency or blend it for a creamier texture. If you prefer a blended soup, you can use an immersion blender to blend the soup directly in the pot. Alternatively, you can transfer the soup to a blender in batches and blend until smooth (being careful not to over-fill the blender with hot liquid). Return the blended soup to the pot over medium heat.
- Add 1/2 cup of heavy cream and 1/3 cup of freshly grated parmesan cheese to the pot. Return to a simmer and stir until the cheese is melted and well combined. Taste the soup and adjust the seasoning with salt and pepper as needed. Once done, turn off the heat.
- Ladle the soup into warm bowls and top with more parmesan and chopped fresh basil. If the soup seems too acidic or sour, you can add more heavy cream and sugar to taste. Enjoy!
Notes
- Calories: 222kcal
- Fat: 8g
- Carbohydrates: 22g
- Protein: 7g
- Fiber: 4g
Nutrition
Calories: 222kcalCarbohydrates: 22gProtein: 7gFat: 8gFiber: 4g
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