Description
This creamy homemade tomato basil soup is a comforting and velvety classic made with crushed tomatoes, fresh basil, Parmesan cheese, and heavy cream. It blends the rich flavors into a luscious texture, perfect for a cozy meal or appetizer.
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 (2 - 28-ounce cans)
- 2 tablespoons granulated sugar
- 2 cups chicken broth
- ⅓ cup fresh 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: 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 Liquids and Seasoning: Pour in the crushed tomatoes with their juice, chicken broth, chopped basil, granulated sugar, balsamic vinegar (if using), and pepper to taste. Stir well and bring the mixture to a boil.
- Simmer Soup: Reduce heat to medium-low and let the soup simmer uncovered for 20 minutes, stirring occasionally to meld flavors.
- Blend Soup (Optional): For a smooth texture, carefully blend the hot soup using a high-speed blender or immersion blender in batches until smooth. Handle the hot liquid cautiously.
- Add Cream and Cheese: Return the blended soup to the pot (if using a blender), then stir in the heavy cream and Parmesan cheese. Heat on low until warmed through and slightly simmering, about 5 minutes.
- Serve: Ladle the hot soup into bowls. Garnish with additional cream, Parmesan, and basil if desired. Serve warm.
- Store Leftovers: Transfer leftover soup to an airtight container and refrigerate for up to three days.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth.
- If you prefer a thicker soup, simmer a few minutes longer to reduce.
- Use fresh basil for the best vibrant flavor, but dried basil works in a pinch.
- Be cautious when blending hot liquids to avoid splatters; blend in small batches with vented lids.
- Pair this soup wonderfully with ham and cheddar cheese scones for a complete 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
