30-Minute Creamy Tomato Soup
A quick and satisfying creamy tomato soup bursting with fresh basil, Parmesan, and rich flavors. High in fiber and plant-based nutrients, it’s a cozy meal ready in 30 minutes, perfect for everyday lunches or dinners. Serve with a side of bread or grilled cheese for extra comfort.
Equipment
- 1 nonreactive pot or enameled Dutch oven
- 1 cutting board
- 1 chef’s knife
- 1 wooden spoon or spatula
- 1 immersion blender (optional) or standard blender
- Measuring cups and spoons
Ingredients
- 4 tbsp unsalted butter
- 2 yellow onions finely chopped (about 3 cups)
- 3 garlic cloves minced (about 1 tbsp)
- 56 oz crushed tomatoes two 28-oz cans, preferably San Marzano
- 2 cups chicken stock
- ¼ cup fresh basil chopped, plus extra for garnish
- 1 tbsp sugar or adjust to taste
- ½ tsp black pepper or adjust to taste
- ½ cup heavy cream or adjust to taste
- ⅓ cup freshly grated Parmesan cheese plus extra for serving
Instructions
- Preparing the Aromatics: Start by finely chopping 2 yellow onions until you have about 3 cups. Peel and mince 3 garlic cloves. These aromatics are the foundation of flavor for your soup. Make sure the pieces are uniform so they cook evenly. Set aside.
- Sautéing the Onions: Place a nonreactive pot or an enameled Dutch oven over medium heat. Add 4 tablespoons of unsalted butter and let it melt completely. Once melted, add the chopped onions. Stir occasionally, allowing the onions to soften and turn golden over 10–12 minutes. This gentle cooking releases natural sweetness and builds a deep, savory base.
- Adding the Garlic: Once the onions are soft and lightly caramelized, add the minced garlic to the pot. Stir constantly for about 1 minute until fragrant. Be careful not to burn the garlic; burnt garlic can turn bitter and affect the flavor of your soup.
- Incorporating Tomatoes and Stock: Pour in 56 ounces of crushed tomatoes, preferably San Marzano for their rich, sweet flavor. Include all the juices from the cans. Next, add 2 cups of chicken stock to create a balanced, flavorful base. Stir thoroughly to combine all ingredients evenly.
- Adding Herbs and Seasonings: Add 1/4 cup chopped fresh basil, 1 tablespoon sugar (adjust to taste), and 1/2 teaspoon black pepper. Stir gently to combine. The sugar balances the natural acidity of the tomatoes, while the basil infuses the soup with bright, aromatic flavors.
- Bringing to a Simmer: Increase the heat slightly to bring the soup to a gentle boil. Once it reaches a boil, reduce the heat to medium-low. Partially cover the pot with a lid and allow the soup to simmer for 10 minutes. Stir occasionally to prevent sticking and encourage even cooking. This simmer melds all flavors beautifully.
- Blending for Creaminess: If you prefer a smooth, creamy soup, use an immersion blender directly in the pot to blend until silky. Alternatively, carefully transfer the soup in batches to a standard blender. Pulse slowly at first to avoid splattering, then blend until smooth. Return the blended soup to the pot over medium heat. Leave some texture if you enjoy a slightly chunky soup.
- Enriching with Cream and Cheese: Once the soup is smooth, stir in 1/2 cup heavy cream and 1/3 cup freshly grated Parmesan cheese. Allow the soup to gently simmer for 2–3 minutes while stirring, ensuring the cream is fully incorporated and the cheese melts evenly. This step gives the soup a luscious, velvety texture.
- Final Seasoning Check: Taste the soup and adjust seasoning if necessary. Add salt or extra pepper as desired. If the soup tastes too tangy, add a little more cream or a pinch of sugar. This ensures perfect balance before serving.
- Serving and Garnishing: Ladle the warm soup into bowls. Top each serving with extra grated Parmesan and freshly chopped basil for a visually appealing and flavorful presentation. Serve immediately with crusty bread or a grilled cheese sandwich for a classic, comforting meal.
Notes
- Use high-quality canned tomatoes, preferably San Marzano, for natural sweetness and rich flavor.
- Adjust sugar and cream to balance acidity, especially if your tomatoes are very tangy.
- Sauté onions until golden brown to develop a deeper, sweeter flavor base.
- Add garlic at the right moment to avoid bitterness and maximize aroma.
- Fresh basil added at the end enhances the soup’s fragrance and brightens flavor.
- Blend part of the soup while leaving some texture for a more artisanal feel.
