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A quick and easy creamy tomato soup with parmesan and cream to balance acidity, perfect for pairing with grilled cheese sandwiches or enjoying on its own.

Ingredients

Scale
  • 4 Tbsp unsalted butter
  • 2 yellow onions (about 3 cups finely chopped)
  • 3 garlic cloves (1 Tbsp minced)
  • 56 oz crushed tomatoes (2 cans, 28 oz each, with juice, preferably San Marzano)
  • 2 cups chicken stock
  • 1/4 cup chopped fresh basil, plus more to serve
  • 1 Tbsp sugar, or 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

  1. Heat a non-reactive pot or enameled Dutch oven over medium heat and add the butter to melt.
  2. Add chopped onions and sauté, stirring occasionally, until soft and golden, about 10–12 minutes.
  3. Add minced garlic and sauté for 1 minute until fragrant.
  4. Pour in crushed tomatoes with their juices, chicken stock, chopped basil, sugar, and black pepper; stir and bring to a boil.
  5. Reduce heat to low, partially cover the pot, and simmer gently for 10 minutes.
  6. If making a creamy soup, blend until smooth using an immersion blender in the pot or carefully transfer in batches to a blender (do not overfill with hot liquid); return blended soup to the pot.
  7. Stir in heavy whipping cream and freshly grated parmesan cheese.
  8. Warm until the soup comes to a gentle simmer, then taste and season with salt and pepper if needed.
  9. Turn off the heat.
  10. Serve hot, topped with extra parmesan and fresh basil.

Notes

Sometimes canned crushed tomatoes can be a bit tangier depending on the brand. If your soup tastes too acidic or sharp, stir in a little extra cream or sugar to balance the flavor.

Nutrition

Find it online: https://mamapantry.com/easy-tomato-soup-recipe/