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Delicious Creamy Tomato Soup: 5 Easy Steps to Make

Creamy Tomato Soup
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A comforting bowl of creamy tomato soup with a rich flavor profile enhanced by fresh basil and smooth creaminess.

Ingredients

Scale
  • 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, 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)
  • 1/3 cup parmesan cheese (freshly grated, plus more to serve)

Instructions

  1. Heat a nonreactive pot or enameled Dutch oven over medium heat. Add the butter, then toss in the chopped onions. Sauté for 10-12 minutes until softened and golden.
  2. Add the minced garlic and sauté for about 1 minute until fragrant.
  3. Add the crushed tomatoes with their juice, chicken stock, chopped basil, sugar, and black pepper to the pot. Stir and bring to a boil, then reduce heat and let it simmer for 10 minutes.
  4. Blend the soup to your desired creaminess using an immersion blender or regular blender.
  5. Add the heavy cream and freshly grated parmesan cheese, stirring until combined. Simmer gently.
  6. Ladle into warm bowls and top with more parmesan and fresh basil before serving.

Notes

    Nutrition

    Find it online: https://bakerslider.com/creamy-tomato-soup/

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