Description
A rich and velvety tomato soup made with butter, fresh basil, cream, and Parmesan cheese for the ultimate comforting bowl.
Ingredients
4 tablespoons unsalted butter
2 yellow onions, finely chopped (about 3 cups)
3 garlic cloves, minced (about 1 tablespoon)
56 ounces crushed tomatoes with juice
2 cups vegetable broth
1/4 cup fresh basil, chopped, plus extra for garnish
1 tablespoon sugar, or to taste
1/2 teaspoon black pepper, or to taste
1/2 cup heavy cream, or more to taste
1/3 cup grated Parmesan cheese, plus extra for serving
Salt, to taste
Instructions
1. Heat a large nonreactive pot or Dutch oven over medium heat. Add the butter.
2. Stir in the chopped onions and cook for 10 to 12 minutes, stirring occasionally, until soft and lightly golden.
3. Add the minced garlic and cook for 1 minute until fragrant.
4. Pour in the crushed tomatoes with their juice, vegetable broth, chopped basil, sugar, and black pepper. Stir well.
5. Bring the soup to a gentle boil, then reduce the heat. Partially cover and simmer for 10 minutes.
6. For a chunky soup, leave as is. For a smooth soup, blend carefully with an immersion blender until creamy, or blend in batches using a countertop blender.
7. Return the soup to medium heat. Stir in the heavy cream and Parmesan cheese. Bring back to a light simmer.
8. Taste and season with salt and extra pepper if needed. If the soup tastes too acidic, add a little more cream or sugar.
9. Ladle into bowls and top with extra Parmesan and fresh basil before serving.
Notes
Adjust cream and sugar to balance acidity.
Blend for a smooth texture or leave chunky for a rustic feel.
Garnish with extra basil and Parmesan for best flavor.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Soups & Stews
- Method: Stovetop
- Cuisine: American