Can I use fresh tomatoes instead of canned?

Absolutely! You'll need about four pounds of ripe tomatoes. Blanch them first to remove the skins, but honestly, good canned tomatoes often give better results for soup.

What if I don't have an immersion blender?

No worries! You can leave the soup chunky for a rustic texture, or carefully blend small batches in a regular blender. Just let it cool slightly first for safety.

Can I make this soup vegan?

Yes! Use vegetable broth instead of chicken broth, coconut cream instead of dairy cream, and skip the Parmesan or use a plant-based alternative.

How do I prevent the soup from curdling?

Keep the heat low when adding cream and don't let it boil after the cream goes in. If it does curdle, an immersion blender can usually smooth it out.

Creamy Tomato Basil Soup Recipe

Name: Creamy Homemade Tomato With Basil Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: ¼ cup unsalted butter; 2 cups yellow onion (chopped, medium sized); 1 tablespoon garlic (minced, about 3 cloves); 56 ounces crushed tomatoes (use 2-28-ounce cans); 2 tablespoons granulated sugar; 2 cups chicken broth; ⅓ cup basil (chopped – or 1 tablespoon dried basil); 1 tablespoon balsamic vinegar (optional); ½ cup heavy whipping cream; ⅓ cup Parmesan cheese, shredded

Description

A creamy, comforting homemade tomato soup with fresh basil, garlic, and parmesan cheese, perfect for a cozy meal.

Ingredients

Scale

¼ cup unsalted butter
2 cups yellow onion (chopped, medium sized)
1 tablespoon garlic (minced, about 3 cloves)
56 ounces crushed tomatoes (use 2-28-ounce cans)
2 tablespoons granulated sugar
2 cups chicken broth
⅓ cup basil (chopped – or 1 tablespoon dried basil)
1 tablespoon balsamic vinegar (optional)
½ cup heavy whipping cream
⅓ cup Parmesan cheese, shredded

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Instructions

Heat a large soup pot, or a Dutch oven over medium heat. Add the butter and chopped onions. Saute for about 10 minutes, stirring frequently until the onions are soft and golden.
Add the chopped garlic, stir and cook until fragrant.
Add crushed tomatoes with juice, chicken broth, chopped basil, sugar, vinegar and pepper. Stir and bring the mixture to a boil. Reduce the heat to medium-low and simmer for 20 minutes. Stir occasionally.
If you want a smooth textured soup do this step, otherwise, go to the next step. Use a high-speed or immersion blender to smooth out the soup. The soup is hot, so be careful and blend a bit at a time for an even texture.
Use a high-speed blender and blend small amounts of the soup until it is smooth. Pour the soup back into the pot to finish cooking. You can also use an immersion blender directly in the soup pot. The soup is hot, so be careful and blend a bit at a time for an even texture.
Add cream and the parmesan cheese to the pot, stir well and heat on low to a simmer for five minutes.
Serve the soup hot, and you can add some additional cream, parmesan cheese and basil on top for a garnish.
Store leftover soup in an airtight container in the refrigerator for up to three days.

Notes

Blend for a smoother texture if preferred. Garnish with fresh basil, cream, or extra parmesan when serving.

Nutrition

Serving Size: 1 cup
Calories: 204 kcal
Sugar: 11 g
Sodium: 554 mg
Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 4 g
Protein: 6 g