Easy Tomato Soup Recipe


Servings: 8 people (1 cup servings) 4 Tbsp unsalted butter 2 yellow onions, (3 cups finely chopped) 3 garlic cloves, (1 Tbsp minced) 56 oz crushed tomatoes, (two, 28-oz cans) with their juice, preferably San Marzano 2 cups chicken stock 1/4 cup chopped fresh basil, plus more to serve 1 Tbsp sugar, or added to taste 1/2 tsp black pepper, or to taste 1/2 cup heavy whipping cream, or to taste to combat acidity 1/3 cup parmesan cheese, freshly grated, plus more to serve


Heat a nonreactive pot or enameled dutch oven over medium heat. Add butter then add chopped onions. Sauté 10-12 minutes, stirring occasionally, until softened and golden. Add minced garlic and sauté 1 minute until fragrant.

Add crushed tomatoes with their juice, chicken stock, chopped basil, sugar (or add sugar to taste), and black pepper. Stir together and bring to a boil then reduce heat, partially cover with lid and simmer for 10 minutes.

You can leave your soup with a chunky consistency, but if you like a blended/creamy soup, use an immersion blender to blend the soup in the pot to desired consistency or transfer to a blender in

batches and blend until smooth (being careful not to over-fill the blender with hot liquid and pulse a few times initially to get it started), then return blended soup to the pot over medium heat.

Add 1/2 cup heavy cream, 1/3 cup freshly grated parmesan cheese and return to a simmer. Season to taste with salt and pepper if needed and turn off the heat. Ladle into warm bowls and top with more parmesan and chopped fresh basil.

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