Creamy Tomato Soup
Easy recipe for 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.
Notes
Tips:
I made this soup to be rather thick. If you prefer a thinner soup, you can add more chicken broth. Start with 1/4 cup and see if that works. Add a bit more if necessary.
You can blend your soup so that it is completely smooth or you can leave chunks the way I did.
Needless to say, we served this with the classic side of grilled cheese. You can also try it with crusty bread.