Creamy Tomato Soup with Basil and Parmesan

Ingredients

• 2 L Crushed tomatoes (canned or fresh peeled and crushed)
• 1 L Vegetable broth (homemade or diluted bouillon cube)
• 200 ml Thick cream (thick fresh cream)
• 2 pcs Red onion (peeled and sliced)
• 2 pcs Carrots (coarsely grated)
• 10 pcs Fresh basil (chopped leaves)
• 50 g Grated Parmesan (to add at the end of cooking)
• 30 g Butter (for garlic butter)
• 2 pcs Garlic (finely chopped)
• 1 tsp Salt (to taste)
• 0.5 tsp Ground black pepper (to taste)

Instructions

1. Prepare the ingredients

   Slice the two red onions, grate the carrots, finely chop the garlic and prepare the garlic butter by mixing softened butter with the chopped garlic.

   Time: PT10M

2. Sweat the aromatics

   Melt the garlic butter in the pot over medium heat, add the onions and carrots, cook for 5 minutes stirring until they are tender and translucent.

   Time: PT5M

   Temperature: Medium

3. Add the broth and season

   Pour in the vegetable broth, add salt and pepper, bring to a gentle boil then reduce the heat.

   Time: PT5M

   Temperature: Medium

4. Reduce the tomatoes

   Add the 2 L of crushed tomatoes, bring to a gentle boil then simmer for 35 minutes, stirring occasionally until a velvety consistency is achieved.

   Time: PT35M

   Temperature: Medium

5. Blend the soup

   Stir in the fresh basil, then blend the soup directly in the pot with an immersion blender until smooth.

   Time: PT5M

6. Creamy finish

   Remove the pot from the heat, stir in the grated Parmesan and thick cream, mixing gently until the cheese fully melts.

   Time: PT5M

   Temperature: Low

7. Serving

   Ladle the soup into bowls, garnish with a drizzle of cream, a few basil leaves and a sprinkle of extra Parmesan.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

20 g

Fat

15 g

Fiber

3 g

Ingredient Substitutions

• Instead of Crushed tomatoes: Fresh peeled tomatoes, Tomato purée
• Instead of Vegetable broth: Water + bouillon cubes, Vegetable stock
• Instead of Thick cream: Liquid cream, Coconut milk
• Instead of Red onion: White onion
• Instead of Carrots: Grated zucchini
• Instead of Fresh basil: Dried basil (½ tsp)
• Instead of Grated Parmesan: Pecorino, Gruyère
• Instead of Butter: Margarine
• Instead of Garlic: Garlic powder (½ tsp)

Equipment Needed

• Chef's knife
• Cutting board
• Vegetable grater
• 3 L pot or Dutch oven
• Wooden spatula
• Ladle
• Immersion blender
• Mixing bowl
• Measuring spoon
• Measuring cup

Critical Steps — Do Not Skip

• Sweat the onions and carrots in the garlic butter until translucent
• Reduce the tomatoes for 35 minutes to achieve a velvety consistency
• Blend the hot soup carefully to avoid splatters
• Incorporate the cream and Parmesan off the heat to prevent curdling

Chef Tips from the Video

• Sauté the onions over medium heat to develop their natural sweetness
• Use high-quality tomatoes (San Marzano canned or ripe fresh) for a rich flavor
• Add the basil at the end of cooking to preserve its fresh aroma

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3 to 4 days

Freezer: Can be frozen for up to 2 months

Room temperature: Do not leave at room temperature for more than 2 hours

Make-Ahead Tips

• Prepare the soup a day ahead and reheat gently over low heat
• Add the Parmesan just before serving to retain its full flavor