Description
Creamy Homemade Tomato Basil Soup is a classic, comforting dish made with crushed tomatoes, fresh basil, and a blend of cream and Parmesan cheese for a rich and velvety texture. This easy-to-make soup is perfect for a cozy meal and pairs wonderfully with crusty bread or scones.
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 (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)
- 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 while stirring frequently until the onions are soft and golden brown.
- Add Garlic: Stir in the minced garlic and cook until fragrant, about 1-2 minutes, being careful not to burn it.
- Add Tomatoes and Seasoning: Add the crushed tomatoes with their juice, chicken broth, chopped basil, sugar, balsamic vinegar (if using), and black pepper to taste. Stir everything together and bring the mixture to a boil.
- Simmer: Once boiling, reduce the heat to medium-low and let the soup simmer gently for 20 minutes, stirring occasionally to meld the flavors.
- Blend Soup (Optional): For a smooth texture, use an immersion blender directly in the pot or carefully transfer small batches to a high-speed blender. Blend each batch cautiously as the soup is hot, until smooth, then return the soup to the pot.
- Add Cream and Cheese: Stir in the heavy whipping cream and shredded Parmesan cheese. Heat on low until the cheese melts and the soup is warmed through, simmering gently for about 5 more minutes.
- Serve: Ladle the soup into bowls and garnish with additional cream, Parmesan cheese, and fresh basil if desired. Serve hot with your favorite bread or scones.
Notes
- Use fresh basil for the most vibrant flavor, but dried basil works as a convenient substitute.
- Adjust sugar quantity to balance the acidity of the tomatoes to your preference.
- For a vegetarian version, substitute chicken broth with vegetable broth.
- The soup can be reheated gently on the stovetop and stored in an airtight container in the refrigerator for up to three days.
- Pair this soup with ham and cheddar cheese scones or crusty bread 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
