Creamy Tomato Soup Margherita Style - Homemade Tomato Soup Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Heat 4 tablespoons of olive oil in a large pot.

Add 1/2 cup chopped onions and 3 cloves of chopped garlic; stir and cook for about 5 minutes until translucent.

Add 1/4 teaspoon of black pepper and stir.

Add 28 ounces of San Marzano whole peeled tomatoes and 1 cup of vegetable stock.

Add 3/4 cup of heavy whipping cream, 1 teaspoon of salt, and 1 teaspoon of sugar.

Crush 4 large fresh basil leaves and add them to the pot; gently break up the tomatoes.

Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes.

While the soup is simmering, preheat the oven to 400 degrees.

Slice the baguette at an angle and toast it in the oven for about 10 minutes until golden brown.

Slice fresh mozzarella cheese into thin slices, about 4 slices for the recipe.

Add 2 tablespoons of grated cheese (Romano or Parmesan) to the soup.

Blend the soup using a blender or an immersion blender for about 15 to 20 seconds until smooth.

Return the blended soup to the pot to keep it hot and check for salt seasoning.

Rub a peeled clove of garlic on the toasted bread for flavor.

Fill bowls with the soup, leaving about a half inch from the rim.

Top each bowl with two pieces of toast and two slices of mozzarella cheese to cover the bread.

Place the bowls under the broiler until the cheese melts, keeping an eye on them as they cook quickly.

Remove the bowls from the oven using oven mitts and garnish with about 2 fresh basil leaves on each bowl.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens