Creamy Tomato Soup
I’m always on the lookout for ways to make the dark days of January a little more cozy, and food plays a big part of that. I’ve read that because there isn’t as much daylight in winter, we are automatically drawn to carb heavy foods. And while I’m definitely not opposed to consuming carbs, I do try to remember to keep things sort of healthy. Sort of – like this creamy tomato soup that has tomatoes…and heavy cream and Parmesan cheese. I mean we don’t want to overdo the healthiness!
This soup is super quick to put together and doesn’t require much cooking time, either. All-in-all, the entire dish takes about 30 minutes, start to finish. As always, I suggest prepping your ingredients in advance: mincing onion, opening the tomatoes, slicing the basil.
In terms of equipment, you need something for blending. I used an immersion blender, but you can also use a regular blender – which I don’t own. Be careful not to overfill the blender with hot liquid in order to avoid it splattering.
My version of the soup was a bit on the thick and chunky side. Since it was our dinner, I wanted something that had some weight to it. If you prefer a smoother soup, be sure to blend completely. If you’d like something thinner, you can add some additional chicken broth. Check the tips for specifics.
No matter how you prepare it, this creamy tomato soup will warm you up from the inside out!
Creamy Tomato Soup
Ingredients
- 1/2 medium onion
- 1 tbsp butter
- 28 oz San Marzano crushed tomatoes with liquid
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 1/2 tsp sugar
- 2 tbsp Parmesan cheese
- 1 tbsp basil
- salt
Instructions
- Prepare the ingredients before starting: mince the onions, open the tomatoes, slice and chop the basil.
- If possible, use what is called a non-reactive pot for this recipe. Stainless steel or enamel coated metal are an example of that. Aluminum pans are reactive and don't mix well with tomatoes.
- Melt the butter in your soup pan.
- Add the onions and cook until soft, about 4 minutes.
- Add the tomatoes with the liquid.
- Add the chicken broth.
- Stir in the sugar.
- Let all of these ingredients cook at a low boil for about ten minutes.
- Add the heavy cream and continue cooking about 4 minutes.
- Blend your soup. I used an immersion blender and kept some chunky tomatoes. You can also use a regular blender, but be VERY CAREFUL not to overfill it. You can easily burn yourself with the hot liquid.
- Once the soup is your desired consistency, stir in the Parmesan until it melts.
- Add the basil and stir.
- Season with salt to taste. My tomatoes had sea salt, so I didn't need to add more than a quick grating over the surface.
- Return your soup to the stove and heat through, about 3-4 minutes.
