Description
A delicious and creamy tomato basil soup that is perfect for any occasion.
Ingredients
Scale
- 4 Tbsp unsalted butter
- 3 cups yellow onions (finely chopped)
- 1 Tbsp minced garlic (about 3 cloves)
- 56 oz crushed tomatoes (two 28-oz cans, preferably San Marzano)
- 2 cups chicken stock
- 1/4 cup chopped fresh basil (plus more to serve)
- 1 Tbsp sugar (or added to taste)
- 1/2 tsp black pepper (or to taste)
- 1/2 cup heavy whipping cream (or to taste)
- 1/3 cup parmesan cheese (freshly grated, plus more to serve)
Instructions
- Heat a nonreactive pot or enameled Dutch oven over medium heat. Add the butter, then toss in the chopped onions. Sauté for 10-12 minutes until softened and golden.
- Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the crushed tomatoes with their juice, chicken stock, chopped basil, sugar, and black pepper to the pot. Stir and bring to a boil, then reduce heat and let it simmer for 10 minutes.
- Blend the soup to your desired creaminess using an immersion blender or regular blender.
- Add the heavy cream and freshly grated parmesan cheese, stirring until combined. Simmer gently.
- Ladle into warm bowls and top with more parmesan and fresh basil before serving.
Notes
- For a vegetarian option, swap chicken stock for vegetable stock.
- This soup is best served warm and can be stored in the refrigerator for up to three days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 40mg