Tomato Soup
This creamy tomato soup is ready in just 30 minutes, making it the perfect quick and comforting meal. It's simple to prepare—watch the video for a smooth, velvety texture and perfect flavor every time!
Servings: 10
Equipment
- Hand-held immersion blender or blender
- Pot non-reactive, like stainless steel, enameled cast iron, or ceramic pot
Ingredients
- 56 oz crushed tomatoes 2 x 28oz cans (DOP San Marsano are great)
- 3 cups vegetable stock or chicken stock
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- 2 onions medium-sized, chopped
- 5 cloves garlic small, minced
- 1/3 cup basil leaves chopped (or 1 Tbsp dried basil)
- 3 Tbsp butter unsalted
- 2 Tbsp olive oil
- 1 Tbsp sugar
- 1/2 tsp black pepper
- salt to taste
Instructions
- Peel and dice the onion. Peel and mince the garlic. Chop the basil leaves.
- Heat the butter and oil in a non-reactive pot over medium heat. Add the diced onion and cook for about 10 minutes until translucent and soft.
- Add the minced garlic and stir to combine.
- Add the crushed tomatoes, the stock, chopped basil, sugar, and black pepper. Stir until well combined.
- Bring to a boil, then reduce to low heat and simmer for 10 minutes.
- Optionally, blend the soup to your desired texture with an immersion blender (straight in the pot) or using a blender.Alternatively, leave it chunky.
- Add the cream and parmesan and simmer for 1-2 minutes.
- Taste the creamy tomato soup and adjust the seasonings as needed. Serve and enjoy!
Video
Notes
To store: Keep in an airtight container in the fridge for 3-4 days. Or freeze for up to 3 months.
Check the blog post for serving suggestions!
Nutrition
Serving: 1cup | Calories: 230kcal | Carbohydrates: 18g | Protein: 5g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 620mg | Potassium: 540mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1043IU | Vitamin C: 17mg | Calcium: 125mg | Iron: 2mg