Description
Creamy Homemade Tomato Basil Soup is a comforting and rich soup featuring crushed tomatoes, fresh basil, and a blend of cream and Parmesan cheese. This velvety soup is perfect as a warming appetizer or light main, expertly balanced with garlic, onions, and a hint of balsamic vinegar for depth of flavor.
Ingredients
Scale
Soup Base
- ¼ cup unsalted butter
- 2 cups yellow onion, chopped (medium sized)
- 1 tablespoon garlic, minced (about 3 cloves)
- 56 ounces crushed tomatoes (2-28-ounce cans)
- 2 tablespoons granulated sugar
- 2 cups chicken broth
- ⅓ cup fresh basil, chopped (or 1 tablespoon dried basil)
- 1 tablespoon balsamic vinegar (optional)
Finishing Ingredients
- ½ cup heavy whipping cream
- ⅓ cup Parmesan cheese, shredded
Instructions
- Saute Aromatics: Heat a large soup pot or Dutch oven over medium heat. Add unsalted butter and the chopped yellow onions. Sauté for about 10 minutes, stirring frequently until the onions are soft and golden.
- Add Garlic: Stir in the minced garlic and cook until fragrant, about 1 minute, being careful not to burn it.
- Add Tomatoes and Broth: Pour in the crushed tomatoes with their juice, chicken broth, chopped basil, granulated sugar, balsamic vinegar if using, and freshly ground black pepper. Stir the mixture well and bring it to a boil.
- Simmer the Soup: Reduce heat to medium-low and let the soup simmer uncovered for 20 minutes, stirring occasionally to meld the flavors.
- Blend the Soup (Optional): For a smooth texture, carefully blend the hot soup using a high-speed blender or an immersion blender. If using a blender, work in small batches to avoid splattering and ensure even blending. Skip this step if you prefer a chunky texture.
- Add Cream and Cheese: Return the blended soup to the pot if removed. Stir in the heavy whipping cream and shredded Parmesan cheese. Heat on low until just simmering for 5 minutes, stirring occasionally to combine and thicken slightly.
- Serve and Garnish: Serve the soup hot. Garnish with additional cream, Parmesan cheese, and fresh basil leaves if desired.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to three days.
Notes
- Use fresh basil for the best flavor, but dried basil works well if fresh is unavailable.
- Adjust the sugar to balance acidity from the tomatoes according to taste.
- For a vegan version, substitute butter with olive oil, chicken broth with vegetable broth, heavy cream with coconut cream, and omit Parmesan or use a vegan cheese alternative.
- If you prefer a chunkier soup, skip blending and serve as is.
- This soup pairs wonderfully with crusty bread or savory scones like Ham and Cheddar Cheese Scones.
- To reduce sodium, use low-sodium chicken broth and adjust added salt accordingly.
Nutrition
- Serving Size: 1 cup
- Calories: 204 kcal
- Sugar: 11 g
- Sodium: 554 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.2 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 36 mg
