This Easy Tomato Soup is a comforting classic that’s packed with flavor and ready in under an hour. Made with simple ingredients like canned crushed tomatoes, fresh basil, and parmesan cheese, this soup is perfect for a quick lunch or cozy dinner. The addition of heavy cream gives it a silky texture, while the grated parmesan adds a delightful richness. Serve it alongside crusty bread or a gooey grilled cheese for the ultimate comfort food experience.
Ingredients
(Servings: 8 people, 1 cup per serving)
- 4 Tbsp unsalted butter
- 2 yellow onions (about 3 cups finely chopped)
- 3 garlic cloves (1 Tbsp minced)
- 56 oz crushed tomatoes (two 28-oz cans), preferably San Marzano
- 2 cups chicken stock
- ¼ cup fresh basil, chopped (plus more for garnish)
- 1 Tbsp sugar (or to taste)
- ½ tsp black pepper (or to taste)
- ½ cup heavy whipping cream (or to taste, to balance acidity)
- ⅓ cup freshly grated parmesan cheese (plus more for garnish)
Instructions
- Sauté the Aromatics:
Heat a non-reactive pot or enameled Dutch oven over medium heat. Add butter, then sauté the chopped onions for 10-12 minutes, stirring occasionally, until soft and golden. Add the minced garlic and sauté for 1 minute until fragrant. - Add the Tomatoes and Stock:
Stir in the crushed tomatoes with their juice, chicken stock, chopped basil, sugar, and black pepper. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Partially cover with a lid and let it cook for 10 minutes. - Blend to Your Liking:
For a chunky texture, leave the soup as is. If you prefer a smooth soup, use an immersion blender directly in the pot to blend to your desired consistency. Alternatively, you can transfer the soup in batches to a blender, blend until smooth, then return it to the pot (be cautious with hot liquids in a blender). - Add Cream and Cheese:
Stir in ½ cup heavy cream and ⅓ cup freshly grated parmesan cheese. Return the soup to a simmer and adjust the seasoning with more salt and pepper if needed. - Serve:
Ladle the soup into warm bowls, and garnish with additional parmesan and chopped fresh basil. Enjoy with your favorite side like crusty bread or grilled cheese.
Description and Tips
This Easy Tomato Soup strikes a perfect balance between tangy and creamy, with the crushed tomatoes providing a rich, slightly acidic base, while the addition of heavy cream softens that acidity for a smoother flavor. The fresh basil adds brightness, and the parmesan cheese gives the soup a subtle umami kick, elevating its flavor.
Tips for Success:
- Use San Marzano tomatoes for the best flavor—these tomatoes are known for their sweetness and low acidity.
- Adjust sweetness by adding the sugar in small increments. This helps balance the acidity of the tomatoes without making the soup overly sweet.
- If you want a lighter version, you can swap the heavy cream for half-and-half or even omit it, though the creaminess will be reduced.
- Serve with grilled cheese for a classic pairing, or try it with croutons or a drizzle of olive oil for a lighter option.
This recipe can be easily doubled and freezes well, making it perfect for meal prep!
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