Soups & Stewsnatashaskitchen5.0
Creamy Tomato Soup Recipe
Our go-to creamy tomato soup recipe. Adding parmesan and heavy cream makes it so satisfying and balances the acidity. It’s also a quick and easy 30-minute soup that keeps well in the fridge. We love this Tomato Basil Soup paired with Grilled Cheese Sandwiches.
👥 8 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 5 min🔥 Cook: 25 min👤 Natasha Kravchuk📖 natashaskitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●oven
- ●blender
- ●bowl
📝 Preparation Steps
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. Add minced garlic and sauté ⏱️ 1 minute until fragrant.
2
Add crushed tomatoes with their juice, chicken stock, chopped basil, sugar (or add sugar to taste), and black pepper. Stir together and bring to a boil then reduce heat, partially cover with lid and simmer for ⏱️ 10 minutes.
crushed tomatoes ((2, 28-oz cans) with their juice, preferably San Marzano)56 ozchicken stock2 cupssugar (or added to taste)1 Tbsp
3
You can leave your soup with a chunky consistency, but if you like 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 and pulse a few times initially to get it started), then return blended soup to the pot over medium heat.
4
Add 1/2 cup heavy cream, 1/3 cup freshly grated parmesan cheese and return to a simmer. Season to taste with salt and pepper if needed and turn off the heat.*
5
Ladle into warm bowls and top with more parmesan and chopped fresh basil.
Nutrition Facts
calories
222 kcal
fat Content
14 g
serving Size
344 g
fiber Content
4 g
sugar Content
12 g
sodium Content
422 mg
protein Content
7 g
trans Fat Content
1 g
cholesterol Content
40 mg
carbohydrate Content
22 g
saturated Fat Content
8 g
unsaturated Fat Content
5 g
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