Description
This comforting tomato basil soup captures the essence of home-cooked warmth. Featuring vine-ripened tomatoes, aromatic fresh basil, and a velvety finish of heavy cream and Parmesan, this soup is a sophisticated yet easy-to-make staple. Perfect for a cozy rainy day or a quick weeknight dinner, this recipe yields a rich, restaurant-quality flavor that even gets better the next day when the flavors have had more time to meld.
Ingredients
1/4 cup unsalted butter
2 cups yellow onion, chopped
1 tablespoon minced garlic
56 ounces crushed tomatoes (2-28 ounce cans)
2 tablespoons granulated sugar
2 cups chicken broth
1/3 cup fresh basil, chopped
1 tablespoon balsamic vinegar
1/2 cup heavy whipping cream
1/3 cup shredded Parmesan cheese
1/2 teaspoon black pepper
Salt to taste
Instructions
Heat butter in a large pot over medium heat and sauté onions until translucent.
Stir in garlic and cook for 30 seconds until fragrant.
Add crushed tomatoes, chicken broth, basil, vinegar, sugar, and pepper.
Bring to a gentle boil, then simmer on medium-low for 20 minutes.
Cool slightly and transfer to a blender in batches to purée until smooth.
Return to the pot and stir in the heavy cream and Parmesan cheese until melted and smooth.
Notes
Use a high-quality chicken broth for the best depth of flavor. If you prefer a lighter version, half-and-half can be substituted for heavy cream, though the texture will be slightly less velvety. Keep covered in the refrigerator for up to 4 days.
- Prep Time: 10
- Cook Time: 40
- Category: Dinner
- Method: Simmering
- Cuisine: American