Creamy Tomato Soup Recipe

8 servings


5 minutes

active time

30 minutes

total time


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.


Serving Size



222 kcal

Total Fat

14 g

Saturated Fat

8 g

Unsaturated Fat

5 g

Trans Fat

1 g


40 mg


422 mg

Total Carbohydrate

22 g

Dietary Fiber

4 g

Total Sugars

12 g


7 g

8 servings


5 minutes

active time

30 minutes

total time
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