The Best TOMATO SOUP RECIPE I Ever Made

Ingredients

• 2 medium Yellow Onion (peeled and finely chopped, yields about 3 cups)
• 1 cup Fresh Basil Leaves (rolled into a log and thinly sliced)
• 3 cloves Garlic Clove (peeled and finely minced, about 1 tablespoon)
• 4 tablespoons Unsalted Butter (cut into pieces)
• 2 cans (28 oz) Crushed Tomatoes (San Marzano crushed tomatoes with juice)
• 2 cups Chicken Stock (low-sodium)
• 1 tablespoon Granulated Sugar (balances acidity)
• 0.5 teaspoon Black Pepper (freshly ground)
• 0.5 cup Heavy Whipping Cream (adds richness and silkiness)
• 0.33 cup Parmesan Cheese (freshly grated)

Instructions

1. Prepare Ingredients

   Peel and finely chop the two yellow onions (about 3 cups). Stack fresh basil leaves, roll into a log and thinly slice into strips (1 cup). Peel, smash and mince the three garlic cloves (about 1 tablespoon). Set all aside.

   Time: PT10M

2. Sauté Onions

   Place the Dutch oven over medium heat, add 4 Tbsp butter and the chopped onions. Cook, stirring occasionally, until soft and golden, about 10‑12 minutes.

   Time: PT12M

   Temperature: Medium heat

3. Add Garlic

   Add the minced garlic to the pot and stir for 1 minute until fragrant.

   Time: PT1M

   Temperature: Medium heat

4. Combine Main Liquids and Seasonings

   Stir in the two 28‑oz cans of crushed tomatoes, 2 cups chicken stock, the sliced basil, 1 Tbsp sugar, and ½ tsp black pepper. Bring the mixture to a gentle boil.

   Time: PT3M

5. Simmer

   Reduce heat to a simmer, partially cover the pot, and let the soup simmer for 10 minutes to meld flavors.

   Time: PT10M

   Temperature: Low simmer

6. Blend (Optional)

   If a creamy texture is desired, use an immersion blender directly in the pot or transfer the soup in batches to a high‑powered blender. Blend until smooth.

   Time: PT3M

7. Finish with Cream and Cheese

   Stir in ½ cup heavy whipping cream and ⅓ cup freshly grated Parmesan cheese. Return to a gentle simmer for 2 minutes, allowing the cheese to melt and the soup to thicken. Taste and adjust salt or additional sugar if needed.

   Time: PT5M

   Temperature: Low simmer

8. Serve

   Remove the pot from heat. Ladle the hot soup into warm bowls, garnish with extra sliced basil and a sprinkle of Parmesan or croutons if desired.

   Time: PT2M

Nutrition Facts

Calories

400

Protein

8 g

Carbohydrates

22 g

Fat

28 g

Fiber

5 g