Description
Creamy Homemade Tomato with Basil Soup is a comforting and velvety classic made from crushed tomatoes, fresh basil, garlic, onions, and enriched with heavy cream and parmesan cheese. This luscious soup is perfect for cozy dinners and pairs wonderfully with scones or crusty bread.
Ingredients
Scale
Main Ingredients
- 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)
- ½ cup heavy whipping cream
- ⅓ cup Parmesan cheese (shredded)
Instructions
- Sauté Onions: 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 Broth: Pour in the crushed tomatoes with their juice, chicken broth, chopped basil, sugar, balsamic vinegar (if using), and a pinch of pepper. Stir to combine, bring the mixture to a boil, then reduce heat to medium-low and simmer for 20 minutes, stirring occasionally.
- Blend Soup (Optional): For a smooth texture, use a high-speed blender or an immersion blender. Blend the hot soup in small batches carefully until smooth, then return to the pot. If you prefer a chunky texture, skip this step.
- Add Cream and Cheese: Stir in the heavy whipping cream and shredded Parmesan cheese. Heat on low simmer for 5 minutes to meld the flavors.
- Serve: Ladle the soup into bowls and garnish with additional cream, Parmesan cheese, and fresh basil if desired. Serve hot.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to three days.
Notes
- You can substitute dried basil with fresh basil, but fresh will yield a brighter flavor.
- To make a vegetarian version, replace chicken broth with vegetable broth.
- Be careful when blending hot soup to avoid splatters; blend in small batches with vented lids.
- If you prefer a thinner soup, add more broth until desired consistency is reached.
- Pair this soup with Ham and Cheddar Cheese Scones or crusty bread for a hearty meal.
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
