Creamy Tomato Soup Recipe

Introduction

This creamy tomato soup is a comforting classic, perfect for cozy evenings or a simple lunch. Made with ripe crushed tomatoes, fresh basil, and finished with rich cream and parmesan, it delivers a smooth, flavorful experience every time.

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 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

1. Step 1: Heat a nonreactive pot or enameled dutch oven over medium heat. Add the butter, then the chopped onions. Sauté for 10–12 minutes, stirring occasionally, until the onions are softened and golden. Add minced garlic and sauté for 1 minute until fragrant.
2. Step 2: Add crushed tomatoes with their juice, chicken stock, chopped basil, sugar (or to taste), and black pepper. Stir to combine and bring to a boil. Reduce heat, partially cover with a lid, and simmer for 10 minutes.
3. Step 3: For a creamy texture, use an immersion blender to blend the soup directly in the pot until smooth. Alternatively, blend in batches in a regular blender, taking care not to overfill and to pulse a few times to start. Return blended soup to the pot over medium heat.
4. Step 4: Stir in the heavy cream and freshly grated parmesan cheese. Return the soup to a gentle simmer. Taste and adjust seasoning with salt and pepper if needed, then turn off the heat.
5. Step 5: Ladle the soup into warm bowls and garnish with extra parmesan and fresh chopped basil before serving.

Tips & Variations

• Use vegetable stock instead of chicken stock for a vegetarian version.
• Add a pinch of red pepper flakes during cooking for a subtle spicy kick.
• For extra richness, swirl in a spoonful of crème fraîche or sour cream when serving.
• If fresh basil isn’t available, substitute with 1 teaspoon dried basil, added earlier in the cooking process.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. You can also freeze the soup for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tomatoes instead of canned?

Yes, but you’ll need about 4 pounds of ripe tomatoes. Blanch, peel, and crush them before cooking. Keep in mind that using fresh tomatoes may slightly alter the soup’s flavor and cooking time.

How can I make this soup vegan?

Replace the butter with olive oil, use vegetable stock, and omit the heavy cream and parmesan or substitute with vegan alternatives. Nutritional yeast can add a cheesy flavor in place of parmesan.

Creamy Tomato Soup Recipe

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★★★★★

4.7 from 105 reviews

• Author: Rafael
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Diet: Low Salt

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Description

This creamy tomato soup is a comforting and flavorful dish featuring a rich blend of sautéed onions, garlic, San Marzano crushed tomatoes, fresh basil, and a touch of cream and parmesan cheese. Perfect as a starter or light meal, this soup balances acidity with sweetness and a smooth, velvety texture achieved by blending.

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Ingredients

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Base Ingredients

• 4 Tbsp unsalted butter
• 3 cups finely chopped yellow onions (about 2 large onions)
• 3 garlic cloves, minced (about 1 Tbsp)

Soup Ingredients

• 56 oz crushed tomatoes with juice (two 28-oz cans, preferably San Marzano)
• 2 cups chicken stock
• 1/4 cup chopped fresh basil, plus extra for serving
• 1 Tbsp sugar (or to taste)
• 1/2 tsp black pepper (or to taste)

Finishing Ingredients

• 1/2 cup heavy whipping cream (or to taste)
• 1/3 cup freshly grated parmesan cheese, plus more for serving

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Instructions

1. Sauté Aromatics: Heat a nonreactive pot or enameled Dutch oven over medium heat. Add the butter, then the chopped onions. Sauté the onions for 10-12 minutes, stirring occasionally, until they are softened and golden. Add the minced garlic and sauté for an additional minute until fragrant.
2. Add Tomatoes and Simmer: Pour in the crushed tomatoes with their juice, chicken stock, and chopped basil. Add sugar and black pepper, adjusting the sugar to taste if needed. Stir everything together and bring the mixture to a boil. Once boiling, reduce the heat to low, partially cover with a lid, and simmer for 10 minutes to meld flavors.
3. Blend Soup (Optional): For a creamy texture, use an immersion blender directly in the pot to blend the soup to your desired consistency. Alternatively, transfer the soup in batches to a blender and pulse carefully to avoid overfilling with hot liquid, blending until smooth. Return the blended soup to the pot over medium heat.
4. Add Cream and Cheese: Stir in the heavy whipping cream and grated parmesan cheese. Return the soup to a gentle simmer. Taste and season with additional salt and pepper if necessary, then turn off the heat.
5. Serve: Ladle the hot soup into warm bowls. Garnish with extra parmesan cheese and chopped fresh basil for added flavor and presentation.

Notes

• Use San Marzano tomatoes for a richer, sweeter flavor.
• Adjust sugar quantity to balance the acidity of the tomatoes.
• The soup can be served chunky or fully blended depending on preference.
• For a vegetarian version, substitute chicken stock with vegetable stock.
• Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Keywords: creamy tomato soup, tomato soup recipe, Italian soup, comfort food, easy tomato soup, basil tomato soup, parmesan tomato soup