Easy Creamy Tomato Basil Soup

A bowl of tomato soup with croutons on top.

Easy Creamy Tomato Basil Soup

This Creamy Tomato Basil Soup is made with canned crushed tomatoes, fresh basil, cream and Parmesan cheese. It cooks on the stovetop and blends into a smooth, rich soup that is easy to make any time of year.

Course Soup

Cuisine American

Prep Time 15

Cook Time 35

Total Time 50

Servings 1 cup servings

Calories 204kcal

Author Jere' Cassidy

Equipment

1 6 quart stock pot or a Dutch oven
blender

Ingredients

¼ cup unsalted butter
2 cups yellow onion chopped,1 medium to large size
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
½ cup heavy whipping cream
⅓ cup Parmesan cheese shredded
½ teaspoon black pepper
salt to taste

Instructions

Heat a large soup pot or Dutch oven over medium heat. Melt the butter, then add the chopped onion. Cook for 7 to 10 minutes, stirring occasionally, until soft and translucent. Do not let the onion brown.
¼ cup unsalted butter, 2 cups yellow onion
Add the garlic and cook for about 30 seconds, stirring constantly, just until fragrant.
1 tablespoon garlic
Add the tomatoes, broth, most of the basil, balsamic vinegar, black pepper and sugar. Reserve a small amount of basil to stir in after blending or use as a garnish. Stir and bring the mixture to a gentle boil. Reduce the heat to medium-low and simmer for 20 minutes. Stir occasionally.
56 ounces crushed tomatoes, 2 tablespoons granulated sugar, 2 cups chicken broth, ⅓ cup basil, 1 tablespoon balsamic vinegar, ½ teaspoon black pepper
Let the soup cool for a few minutes. Carefully transfer it to a countertop blender in batches, filling the blender no more than halfway. Remove the center cap from the lid and cover the opening loosely with a folded kitchen towel so steam can escape. Blend until smooth, then return the soup to the pot.
Return the soup to the pot and place it over low heat. Stir in the cream and Parmesan and cook for about five minutes, just until heated through and the cheese has melted. Do not let the soup boil. Add salt to taste.
½ cup heavy whipping cream, ⅓ cup Parmesan cheese, salt
Ladle the soup into bowls and garnish with a drizzle of cream, chopped fresh basil and grated Parmesan cheese.
Store leftover soup in an airtight container in the refrigerator for up to four days.

Notes

Immersion blender option: You can also blend the soup directly in the pot with an immersion blender. The texture may be slightly less smooth, but cleanup is easier.

Note: Salt: Taste the soup before adding salt because the broth and Parmesan may already provide enough.

Variations

Because we all like something different, try changing this soup up.

Skip the balsamic vinegar if it's not your thing.
Add one tablespoon of sherry instead of the balsamic.
For a less creamy version, omit the heavy cream and use whole milk.
If you're not into cheesy flavors, leave out the Parmesan.
Experiment with different fresh herbs like parsley or thyme.
Add some red pepper flakes for a spicy tomato soup.

Freezing instructions:

To freeze, exclude the heavy cream, as it can curdle upon thawing. The soup can be frozen for 2-3 months and should be thawed in the fridge a day before serving.

Reheating instructions:

Reheat the soup gently in a saucepan over low to medium-low heat, stirring occasionally. Do not let it boil.
Reheat in short intervals, stirring between each one, until hot.

Nutrition