Creamy Tomato Soup

This delectable soup is slightly tangy, definitely creamy, and each spoonful delivers nutty parmesan cheese and flecks of fresh basil. I'm reasonably confident this will be the best tomato soup you will ever eat.

Course Soup

Cuisine American

Diet Gluten Free, Low Calorie, Low Fat, Vegetarian

Keyword soup, tomato soup

Prep Time 15

Cook Time 15

Servings

Calories 259kcal

Author Robin Miller

Ingredients

4 tablespoons butter
1 yellow onion chopped (about 1 cup chopped)
3 cloves garlic minced
1/2 teaspoon celery seed
2 28-ounce cans crushed tomatoes, or diced tomatoes, undrained
1 cup chicken broth or chicken stock
1/4 cup chopped fresh basil plus more for serving
1 tablespoon granulated sugar plus more if needed for serving
1/2 cup heavy whipping cream
1/4 cup grated parmesan cheese plus more for serving
Salt and freshly ground black pepper

Instructions

Melt the butter a nonreactive saucepan, stock pot, or Dutch oven over medium heat. When the butter is melted, add the onion and cook for 5 to 7, minutes, until very soft (we’re not going for deep color here). Add the garlic and celery seed and cook for 30 seconds, until fragrant.
Add the tomatoes with the juice from the can. Add the chicken broth, basil, and sugar, and bring to a simmer. Reduce the heat to low, cover and simmer for 15 minutes.
Using an immersion blender or regular blender, puree the soup until you reach the desired consistency. When using a blender, work in batches and do not fill the blender more than halfway. Return the puree to the pan over low heat.
Add the heavy cream and parmesan cheese and simmer until the cheese melts. Season to taste with salt and black pepper. If necessary, adjust the acidity with more sugar.
Ladle the soup into bowls and top with fresh basil and more parmesan cheese.

Nutrition