Description
This Creamy Tomato Soup is rich, comforting, and full of fresh tomato and basil flavor. Made with crushed tomatoes, sautéed onions, garlic, Parmesan cheese, and heavy cream, this easy 30-minute recipe is perfect for busy weeknights. Serve it with a crispy grilled cheese sandwich for a cozy, satisfying meal.
Ingredients
- 4 tablespoons unsalted butter
- 2 yellow onions, finely chopped (about 3 cups)
- 3 garlic cloves, minced (about 1 tablespoon)
- 2 cans (28 ounces each) crushed tomatoes, preferably San Marzano
- 2 cups chicken stock
- ¼ cup chopped fresh basil, plus more for serving
- 1 tablespoon sugar, or to taste
- ½ teaspoon black pepper, or to taste
- ½ cup heavy whipping cream, or to taste
- ⅓ cup freshly grated Parmesan cheese, plus more for serving
- Salt, to taste, if needed
Instructions
- Heat a large, heavy-bottomed pot or Dutch oven over medium heat.
- Add the butter and let it melt. Stir in the chopped onions and sauté for 10–12 minutes until softened and golden.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the crushed tomatoes with their juices, chicken stock, chopped basil, sugar, and black pepper.
- Bring the mixture to a boil, then reduce the heat and partially cover the pot.
- Simmer for 10 minutes, stirring occasionally to prevent sticking.
- For a smooth soup, blend with an immersion blender until you reach your preferred consistency. Alternatively, carefully transfer the soup to a blender in batches, blend, and return it to the pot. You can skip this step if you prefer a chunky texture.
- Stir in the heavy cream and freshly grated Parmesan cheese.
- Bring the soup back to a gentle simmer, stirring until the cheese melts. Avoid boiling vigorously after adding the cream.
- Taste and adjust the seasoning with additional salt, pepper, or sugar as needed.
- Ladle into warm bowls and garnish with extra Parmesan cheese and fresh basil.
- Serve hot with grilled cheese sandwiches, crusty bread, or garlic toast.
Notes
- Best pairings: Serve with grilled cheese sandwiches, garlic bread, crusty sourdough, or a fresh green salad.
- Garnish ideas: Add fresh basil, extra Parmesan, cracked black pepper, or a small drizzle of cream.
- Refrigeration: Allow the soup to cool, then transfer it to an airtight container. Refrigerate for up to 3–4 days.
- Freezing: Freeze the soup in airtight, freezer-safe containers for up to 3 months for best quality. For the best texture, freeze it before adding the cream and Parmesan, then add them after reheating.
- Reheating: Warm gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of stock or cream if the soup becomes too thick.
- Microwave reheating: Heat in a microwave-safe bowl in short intervals, stirring between each interval.
- Make-ahead tip: Prepare the tomato base in advance and refrigerate it. Add the cream and Parmesan when reheating for a fresh, creamy finish.
- Balance the acidity: If the soup tastes too tart, add a little more cream or a small pinch of sugar, tasting as you go.