Description
This Creamy Homemade Tomato With Basil Soup is a comforting and velvety classic, featuring crushed tomatoes, fresh basil, nutty parmesan cheese, and rich cream blended to perfection. It’s perfect for a cozy meal and pairs wonderfully with breads 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 (use 2-28-ounce cans)
- 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. Sauté for about 10 minutes, stirring frequently, until the onions are soft and golden.
- Add Garlic: Add the chopped garlic to the pot, stir, and cook until fragrant, about 1 minute.
- Add Tomatoes and Broth: Add crushed tomatoes with juice, chicken broth, chopped basil, sugar, balsamic vinegar if using, and pepper. Stir and bring the mixture to a boil.
- Simmer the Soup: Reduce heat to medium-low and let the soup simmer for 20 minutes, stirring occasionally to blend flavors.
- Blend the Soup (Optional): For a smooth texture, use a high-speed or immersion blender to puree the soup in batches. Be careful as the soup is hot. Blend until smooth and return the soup to the pot.
- Add Cream and Cheese: Stir in the heavy whipping cream and shredded Parmesan cheese. Heat on low to a gentle simmer for 5 minutes, allowing the flavors to meld.
- Serve: Serve the soup hot, garnished with additional cream, Parmesan cheese, and basil if desired. Store leftovers in an airtight container in the refrigerator for up to three days.
Notes
- This soup can be made vegetarian by substituting vegetable broth for chicken broth.
- Use fresh basil for the best flavor, but dried basil works well if fresh is unavailable.
- To make the soup vegan, substitute butter with a plant-based alternative, use coconut cream instead of heavy cream, and omit Parmesan or use vegan cheese.
- Be cautious when blending hot soup to avoid splashing; blend in small batches and hold the lid securely.
- Pair this soup with crusty bread or savory scones like Ham and Cheddar Cheese Scones 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
