Description
Creamy Homemade Tomato Basil Soup is a classic, comforting recipe featuring crushed tomatoes, fresh basil, Parmesan cheese, and heavy cream blended to a smooth, velvety texture. This rich and luscious soup is perfect served hot and garnished with extra cream, Parmesan, and basil, making it an ideal starter or light meal.
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 (2-28 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 unsalted butter and chopped onions. Sauté for about 10 minutes, stirring frequently, until the onions become soft and golden brown.
- Add Garlic: Stir in the minced garlic and cook until fragrant, about 1-2 minutes, being careful not to burn the garlic.
- Add Tomatoes and Broth: Pour in the crushed tomatoes along with their juice, chicken broth, chopped basil, granulated sugar, balsamic vinegar (if using), and freshly ground black pepper. Stir to combine and bring the mixture to a boil.
- Simmer Soup: Reduce the heat to medium-low and let the soup simmer for 20 minutes, stirring occasionally to blend the flavors well.
- Blend Soup (optional): For a smooth texture, use a high-speed or immersion blender to puree the soup in batches. Be cautious as the soup is hot; blend slowly for an even consistency. If preferred chunky, skip this step.
- Add Cream and Cheese: Return the blended soup to the pot (if removed). Stir in the heavy whipping cream and shredded Parmesan cheese. Heat gently on low for about 5 minutes to allow the cheese to melt and flavors to meld.
- Serve: Ladle the soup into bowls and serve hot. Garnish with additional cream, Parmesan cheese, and fresh basil leaves if desired.
- Store Leftovers: Place any leftover soup in an airtight container and refrigerate for up to three days.
Notes
- For a vegan version, substitute butter with olive oil, use vegetable broth instead of chicken broth, and omit cream and Parmesan or use vegan cheese alternatives.
- If you prefer a thicker soup, simmer longer to reduce liquid or add a small amount of tomato paste.
- Fresh basil offers the best flavor, but dried basil is a good substitute if needed.
- Be careful when blending hot soup; hold the blender lid securely and blend in small batches to avoid splatters and burns.
- This soup pairs wonderfully with crusty bread or savory scones like Ham and Cheddar Cheese Scones.
- You can adjust sugar level depending on the acidity of the tomatoes to balance flavor.
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
