Description
This creamy tomato soup is a quick, comforting classic made with real ingredients like sweet onions, garlic, fresh basil, and a touch of cream. Ready in just 30 minutes, it’s rich, smooth, and packed with flavor—perfect for chilly nights or cozy lunches.
Ingredients
4 tablespoons unsalted butter
2 yellow onions, finely chopped (about 3 cups)
3 garlic cloves, minced (about 1 tablespoon)
56 ounces crushed tomatoes (two 28-ounce cans), with juice
2 cups low-sodium vegetable broth
1/4 cup fresh basil, chopped (plus more for garnish)
1 tablespoon sugar (or to taste)
1/2 teaspoon ground black pepper (or to taste)
1/2 cup heavy whipping cream (or to taste)
1/3 cup grated parmesan cheese (plus more for garnish)
Instructions
1. In a large, non-reactive pot over medium heat, melt the butter.
2. Add chopped onions and sauté for 10 to 12 minutes, stirring occasionally, until golden and softened.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Add the crushed tomatoes with their juices, vegetable broth, chopped basil, sugar, and black pepper. Stir well.
5. Bring the mixture to a boil, then reduce heat, partially cover, and simmer for 10 minutes.
6. For a creamy texture, blend the soup with an immersion blender directly in the pot or transfer it in batches to a blender, then return it to the pot.
7. Stir in the heavy cream and parmesan cheese. Let the soup return to a gentle simmer.
8. Taste and adjust seasoning with more sugar, salt, or pepper as needed.
9. Serve hot, topped with extra parmesan and basil if desired.
Notes
You can substitute canned tomatoes with fresh peeled and roasted tomatoes if in season. To make the soup vegan, use olive oil instead of butter, omit the cheese, and use a plant-based cream alternative like cashew cream. For a spicy kick, add red pepper flakes to taste during simmering.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American