Easy Homemade Creamy Tomato Soup Recipe
This easy homemade creamy tomato soup recipe is perfect for a comforting meal. Made with crushed San Marzano tomatoes, fresh basil, and a touch of cream, it's a flavorful dish that comes together quickly.
Equipment
- Dutch oven
- Immersion Blender
- Blender
- Ladle
Ingredients
Main 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
Instructions
Instructions
- Heat a nonreactive pot or Dutch oven over medium heat, then add butter and sauté chopped onions for 10-12 minutes until softened and golden. Add minced garlic and sauté for 1 minute until fragrant.
- Stir in crushed tomatoes with juice, chicken stock, basil, sugar, and black pepper. Bring to a boil, then reduce heat, partially cover, and simmer for 10 minutes.
- For a creamy soup, use an immersion blender directly in the pot or transfer in batches to a regular blender until smooth. Return the blended soup to the pot over medium heat if using a regular blender.
- Add heavy cream and freshly grated parmesan cheese, then bring back to a simmer. Season with salt and pepper to taste, and turn off the heat.
- Ladle the soup into warm bowls and garnish with extra parmesan and chopped fresh basil before serving.
Notes
For a smoother soup, ensure all ingredients are well blended. Adjust sugar, salt, pepper, and cream to your personal taste preferences to balance the flavors.