Description
A comforting, creamy soup that combines sweet tomatoes with fresh basil and a savory finish of Parmesan, perfect for chilly evenings.
Ingredients
Main Ingredients
- 28 oz canned whole peeled tomatoes or crushed tomatoes (San Marzano style if possible for sweeter flavor)
- 2 tbsp butter or olive oil (Butter adds extra richness)
- 1 medium onion, diced small
- 3 cloves garlic, minced
- 2 tbsp tomato paste (Optional, boosts flavor fast)
- 4 cups chicken or vegetable broth
- 1 cup fresh basil (Or a smaller amount of dried basil in a pinch)
- 1 cup heavy cream (Or half and half for a lighter option)
- 1 cup Parmesan cheese, finely grated (Use freshly grated for better melt)
- to taste salt and black pepper
- pinch sugar (If tomatoes taste sharp)
- optional red pepper flakes (For a little heat)
Instructions
Preparation
- In a pot, melt butter (or warm olive oil). Add onion with a pinch of salt and cook until soft.
- Stir in garlic for about 30 seconds so it does not burn.
- Add tomato paste, if using, and let it cook for a minute.
Cooking
- Pour in the tomatoes and broth. If using whole peeled tomatoes, break them up with a spoon.
- Bring to a gentle simmer and let it simmer for 15 to 25 minutes.
- Blend until smooth using an immersion blender or a regular blender (in batches). Leave some texture if desired.
- Turn the heat low and stir in cream and chopped basil. Gradually add grated Parmesan while stirring.
- Taste and adjust seasoning with salt, pepper, and sugar if needed.
Serving
- Serve hot topped with additional Parmesan, basil, and black pepper.
Notes
For a smooth texture, avoid boiling after adding cream. Use freshly grated Parmesan for best results. Adjust simmer time for flavor enhancement.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course, Soup
- Cuisine: American