This easy creamy tomato soup recipe is on the table quickly and tastes so flavorful and delicious.
Course Soup
Cuisine American
Prep Time 5 minutesminutes
Cook Time 50 minutesminutes
Total Time 55 minutesminutes
Servings 4
Author Adapted by Pam - For the Love of Cooking / Original by Natasha's Kitchen
Equipment
Large Dutch oven
Immersion Blender or Blender
Ingredients
2tbspbutter
1yellow oniondiced
3clovesof garlicminced
Pinchof crushed red pepper flakes
1(28 oz)can of good quality whole tomatoes, preferably San Marzano
1cupof brothchicken or vegetable
2tbspof fresh basilchopped, plus more for serving
1tspof sugaror more to taste
Sea salt and freshly cracked pepperto taste
¼cupheavy cream
3tbspfresh parmesanfinely grated, plus more for serving
Instructions
Heat the butter in a large Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until softened, about 10-12 minutes.
Add the garlic and crushed red pepper flakes and cook, stirring constantly, for 1 minute.
Add the whole tomatoes, crushing them by hand, into the large Dutch oven along with the broth, fresh basil, sugar, sea salt, and freshly cracked pepper, to taste. Stir together and bring to a boil then reduce heat, cover with a lid, and simmer for 30 minutes, stirring occasionally.
Blend the soup until creamy and smooth with an immersion blender, or in batches in a blender, then return the soup to the Large Dutch oven over medium heat. Side Note: You can skip the blending if you want a chunky & hearty soup.
Add the heavy cream and finely grated parmesan cheese and stir to combine; simmer for another 5-10 minutes. Taste and reason with sugar, sea salt, or freshly cracked pepper, if needed.
Ladle into bowls and serve with fresh basil and freshly grated parmesan on the side. Enjoy.