Creamy Tomato Soup
Easy and delicious! I make on Sunday to have in the fridge for lunch all week. A grilled cheese to dunk in it is hard to beat. Key I think is the fancy San Marzano tomatoes from the Italian aisle at your grocery store. Can easily double with a big pot.
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
- Croutons for serving
Instructions
- 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.
- 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.
- 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.
- 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.
- Ladle into warm bowls and top with more parmesan, croutons and chopped fresh basil.
Tried this recipe?Let us know how it was!