The Best TOMATO SOUP RECIPE I Ever Made

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Peel and finely chop the onions, yielding about 3 cups.

Chop the basil by stacking leaves, rolling them up, and slicing into thin strips.

Peel and mince the garlic, yielding about 1 tablespoon.

In a five-and-a-half-quart enamel coated Dutch oven, heat 4 tablespoons of butter over medium heat.

Add the chopped onions and sauté for 10 to 12 minutes until soft and golden.

Add the minced garlic and stir for another minute until fragrant.

Add 2 cans of crushed tomatoes and their juice to the pot.

Pour in 2 cups of chicken stock, add 1 cup of chopped basil, 1 tablespoon of sugar, and 1/2 teaspoon of black pepper.

Stir everything together and bring to a boil, then reduce heat to a simmer and partially cover for 10 minutes.

Blend the soup until smooth using an immersion blender or high-powered blender, if desired.

Stir in 1/2 cup of heavy whipping cream and 1/3 cup of Parmesan cheese, then bring back to a simmer and season to taste.

Serve warm in bowls, optionally garnished with additional Parmesan and fresh basil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens