Description
This creamy homemade tomato basil soup is a comforting classic, made with crushed tomatoes, fresh basil, and a rich blend of cream and Parmesan cheese. It offers a velvety texture and rich flavors perfect for a cozy meal. Serve hot and garnish with extra cream and basil for an inviting presentation.
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 cans, 28 ounces each)
- 2 tablespoons granulated sugar
- 2 cups chicken broth
- ⅓ cup basil, chopped (or 1 tablespoon dried basil)
- 1 tablespoon balsamic vinegar (optional)
- ½ cup heavy whipping cream
- ⅓ cup Parmesan cheese, shredded
Instructions
- Saute Onions: Heat a large soup pot or Dutch oven over medium heat. Add the butter and chopped onions, and 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 1-2 minutes.
- Add Tomatoes and Seasonings: Pour in the crushed tomatoes with their juice, chicken broth, chopped basil, sugar, balsamic vinegar (if using), and black pepper. Stir to combine and bring the mixture to a boil.
- Simmer Soup: Reduce heat to medium-low and simmer the soup for 20 minutes, stirring occasionally to blend the flavors.
- Blend Soup: For a smooth texture, use a high-speed blender or immersion blender to puree the soup carefully in small batches, as the soup will be hot. Alternatively, blend directly in the pot with an immersion blender until smooth.
- Add Cream and Cheese: Return the blended soup to the pot if necessary, then stir in the heavy cream and Parmesan cheese. Heat gently on low until the soup simmers for about 5 minutes, allowing the flavors to meld.
- Serve and Garnish: Serve the soup hot, garnished with additional cream, Parmesan cheese, and fresh basil if desired. Store leftovers in an airtight container in the refrigerator for up to three days.
Notes
- Use fresh basil for a more vibrant flavor or dried basil if fresh is unavailable.
- The balsamic vinegar is optional but adds a pleasant depth and mild sweetness.
- For a vegan version, substitute butter with olive oil, chicken broth with vegetable broth, heavy cream with coconut cream or cashew cream, and omit Parmesan cheese or use a vegan alternative.
- Be careful when blending hot soup—blend in small batches to avoid splatters.
- Pair this soup with crusty bread or ham and cheddar cheese scones to complete your 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
