Description
This creamy tomato soup is a comforting classic, blending the rich flavors of ripe tomatoes with the smoothness of heavy cream and Parmesan cheese. Perfect for chilly days, it’s delicious served with crusty bread or crackers.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 (28-ounce) cans diced tomatoes, undrained
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- Salt and pepper to taste
Instructions
- Heat the Olive Oil: In a large pot over medium heat, heat the olive oil.
- Sauté the Onion: Add the chopped onion and cook until softened, about 5 minutes.
- Add the Garlic: Stir in the minced garlic and cook for 1 minute more.
- Stir in Tomatoes and Broth: Add the undrained diced tomatoes and chicken broth. Bring to a boil, then reduce the heat and simmer for 20 minutes.
- Blend the Soup: Use an immersion blender to puree the soup until smooth, or transfer it to a blender and puree in batches.
- Add Cream and Cheese: Stir in the heavy cream, grated Parmesan cheese, and chopped basil. Season with salt and pepper to taste.
- Serve: Serve warm with crusty bread or crackers
Notes
- For a vegan version, substitute the chicken broth with vegetable broth and use coconut cream instead of heavy cream.
- Feel free to adjust the amount of basil to your taste; fresh herbs make a big difference!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 25g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 60 mg