Creamy Tomato Soup
This Creamy Tomato Soup is the ultimate comfort food, bringing the warmth and coziness of home to your table. With the rich, sweet flavour of ripe tomatoes and a smooth, velvety texture, it’s the perfect blend of savoury and creamy. A hint of garlic and fresh herbs elevate the taste, while a splash of cream adds the perfect finish. Enjoy it on a chilly day with a grilled cheese sandwich, or just on its own—it’s like a hug in a bowl.
Equipment
- Emersion Blender or food processor
Ingredients
- 1 large yellow onion finely chopped
- 3 garlic cloves minced
- 2 tbsp butter
- 1 28oz can diced tomatoes with the juices
- 1 cup chicken stock
- 3-4 tbsp fresh basil chopped
- ½ tbsp sugar (adjust to taste see notes #3
- ½ cup heavy cream
- ⅓ cup parmesan freshly grated and divided
- 1 tsp salt adjust to taste
- Fresh cracked pepper to taste
- Bunch of chives optional topping
Instructions
- Add the butter and onions to a medium pot and cook over medium heat. Stir occasionally, until soft and slightly golden (about 10-15 min)
- Add minced garlic and cook for another 1-2 minutes (until fragrant)
- Add chicken stock, basil and diced tomatoes with juices and bring to a boil.
- Reduce heat and add sugar, salt and black pepper cover partially with lid and let simmer for 10 min.
- Using an emersion blender or regular blender, puree soup until smooth and return to pot.
- Add the cream and half the parmesan cheese to the pot and return to a low simmer until cheese is completely incorporated.
- Remove from heat and adjust seasoning to taste
- Serve soup topped with remaining cheese and fresh basil.
Notes
- Refrigeration: Store the creamy tomato soup in an airtight container in the refrigerator for up to 4 days.
- Freezing: You can freeze the soup in an airtight container for up to 3 months. Thaw in the refrigerator and reheat gently before serving.
- Reheating Tip: When reheating the soup, warm it gently over low heat to maintain its creamy texture. Avoid boiling to prevent the cream from separating.
- Sugar Substitute: If you prefer not to use sugar, add about ¼ teaspoon of baking soda for every 3½ cups of soup. Adjust to taste, as baking soda helps neutralize the acidity in tomato-based soups and sauces.
- Dairy-Free Option: Substitute the cream with coconut milk or a non-dairy cream alternative for a dairy-free version.
- Garnish Ideas: Top the soup with croutons, a drizzle of olive oil, fresh basil, or grated Parmesan for added flavour and texture.
- Pairing Suggestion: This soup pairs wonderfully with a grilled cheese sandwich or crusty bread for dipping.
- Customizing Flavour: Add a pinch of red pepper flakes for a spicy kick, or a swirl of pesto for extra depth.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife