Description
A rich and velvety homemade tomato basil soup made with crushed tomatoes, fresh basil, garlic, cream, and Parmesan cheese. Perfectly comforting and flavorful, this classic soup is easy to prepare and ideal for a cozy meal.
Ingredients
Scale
Soup Base
- ¼ cup unsalted butter
- 2 cups yellow onion (chopped, medium sized)
- 1 tablespoon garlic (minced, about 3 cloves)
- 56 ounces crushed tomatoes (use 2-28-ounce cans)
- 2 tablespoons granulated sugar
- 2 cups chicken broth
- ⅓ cup basil (chopped or 1 tablespoon dried basil)
- 1 tablespoon balsamic vinegar (optional)
Finishing
- ½ cup heavy whipping cream
- ⅓ cup Parmesan cheese (shredded)
Instructions
- Sauté onions and butter: Heat a large soup pot or Dutch oven over medium heat. Add the butter and chopped onions. Sauté for about 10 minutes, stirring frequently until the onions are soft and golden.
- Add garlic: Stir in the minced garlic and cook until fragrant, about 1 minute.
- Add tomatoes and simmer: Add crushed tomatoes with juice, chicken broth, chopped basil, sugar, balsamic vinegar, and pepper to taste. Stir to combine and bring the mixture to a boil. Reduce heat to medium-low and simmer for 20 minutes, stirring occasionally.
- Blend the soup (optional): For a smooth texture, use a high-speed or immersion blender to blend the soup carefully in batches, as the soup is hot. Blend until smooth, then return to the pot.
- Add cream and cheese: Stir in the heavy whipping cream and shredded Parmesan cheese. Heat on low, allowing it to simmer gently for 5 minutes to combine flavors.
- Serve: Serve the soup hot, optionally garnishing with additional cream, Parmesan cheese, and fresh basil leaves.
Notes
- Use an immersion blender directly in the pot to simplify blending and avoid hot splashes.
- Balsamic vinegar is optional but adds a nice depth of flavor and sweetness.
- Pair with ham and cheddar cheese scones for a satisfying meal.
- Store leftovers in an airtight container in the refrigerator for up to three days.
- For a vegetarian version, substitute chicken broth with vegetable broth.
Nutrition
- Serving Size: 1 cup
- Calories: 204 kcal
- Sugar: 11 g
- Sodium: 554 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.2 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 36 mg
