Description
A velvety smooth, homemade tomato preparation featuring sweet San Marzano tomatoes, fresh basil, and a touch of cream and Parmesan.
Ingredients
Scale
- 4 tablespoons unsalted butter
- 2 large yellow onions, finely diced (about 3 cups)
- 3 cloves garlic, minced (about 1 tablespoon)
- Two 28-ounce cans crushed San Marzano tomatoes, with their juice
- 2 cups chicken stock
- 1/4 cup fresh basil, chopped (plus extra for garnish)
- 1 tablespoon granulated sugar
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup heavy whipping cream
- 1/3 cup freshly grated Parmesan cheese (plus extra for garnish)
Instructions
- In a nonreactive pot or enameled Dutch oven, melt 4 tablespoons unsalted butter over medium heat. Add the finely diced yellow onions and sauté for 10-12 minutes, stirring occasionally, until they are softened and lightly golden. Incorporate the minced garlic and continue to sauté for 1 minute until fragrant.
- Add the crushed tomatoes with their juice, chicken stock, 1/4 cup chopped fresh basil, 1 tablespoon granulated sugar, and 1/2 teaspoon black pepper to the pot. Stir to combine, bring the mixture to a boil, then reduce the heat. Partially cover the pot with a lid and simmer for 10 minutes.
- For a chunky soup, proceed to the next step. For a smooth, creamy soup, use an immersion blender to blend the soup directly in the pot until it reaches your desired consistency. Alternatively, carefully transfer the hot soup in batches to a standard blender and blend until smooth, pulsing initially to prevent splashes. Return the blended soup to the pot over medium heat.
- Stir in 1/2 cup heavy whipping cream and 1/3 cup freshly grated Parmesan cheese. Bring the soup back to a gentle simmer. Taste and adjust seasoning with additional salt and pepper as needed, then remove from heat.
- Ladle the hot soup into warm bowls. Garnish each serving with additional freshly grated Parmesan cheese and chopped fresh basil.
Notes
- Serve the soup warm for the best flavor.
- Adjust the thickness of the soup to your preference by varying the blending time.
- Store leftovers in the refrigerator for up to three days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 40mg
Keywords: Creamy Tomato Soup, Tomato Soup, Italian Soup