Description
A rich and creamy homemade tomato soup made from whole peeled tomatoes, simmered with onions, garlic, basil, and a touch of cream. Perfectly balanced with a hint of sweetness and seasoned with herbs, this comforting soup pairs wonderfully with grilled cheese or crusty artisan bread for a hearty meal.
Ingredients
Main Ingredients
- 4 Tablespoons unsalted butter
- 3 cups sweet or yellow onion, diced (about 2 medium-sized onions)
- 1 ½ Tablespoons minced garlic (about 5 cloves)
- 1 ½ Tablespoons all-purpose flour
- 2 28 oz cans whole peeled tomatoes (preferably San Marzano)
- 2 cups chicken broth
- ¼ cup finely sliced basil
- 2 Tablespoons granulated sugar
- ¼ teaspoon table salt
- ½ teaspoon ground black pepper
- ⅓ cup heavy cream
- ¼ teaspoon baking soda
Toppings
- Shredded or grated parmesan cheese (for topping)
Instructions
- Melt Butter: Place butter in a large pot over medium heat and cook until melted to create a flavorful base for the soup.
- Sauté Onions: Add diced onions and cook, stirring frequently, until softened, about 5-8 minutes, allowing their sweetness to develop.
- Add Garlic: Stir in minced garlic and cook until fragrant, approximately 30 seconds, enhancing the aroma.
- Create Roux: Sprinkle in the all-purpose flour and stir thoroughly with a spatula to eliminate lumps. Cook for another 30-60 seconds while stirring to thicken the base.
- Add Tomatoes: Pour in the whole peeled tomatoes with their juices, crushing and smashing them with the spatula while scraping the bottom to prevent burning and ensure even cooking.
- Add Broth and Seasonings: Stir in chicken broth, basil, sugar, salt, and black pepper, mixing well to combine all flavors.
- Simmer Soup: Bring the mixture to a boil, then reduce heat and let it simmer uncovered for 20-30 minutes to deepen the flavors.
- Puree Soup: Use an immersion blender to blend the soup until completely smooth. Alternatively, blend in batches using a traditional blender and return the soup to the pot.
- Finish with Cream and Baking Soda: Stir in heavy cream and baking soda until the soup becomes smooth and cohesive in color without foaming. Adjust salt and pepper to taste.
- Serve: Ladle the soup into bowls and top with shredded parmesan cheese. Serve alongside grilled cheese sandwiches or a side salad with crusty artisan bread for a complete meal.
Notes
- Using San Marzano tomatoes enhances the soup’s flavor, but any good quality whole peeled tomato will work.
- The baking soda helps to reduce acidity and create a smoother texture.
- For a vegetarian version, substitute vegetable broth for chicken broth.
- To store, keep soup refrigerated for up to 4 days or freeze for up to 3 months.
- Reheat gently on the stovetop to avoid curdling the cream.