The Best Tomato Soup Recipe Ever!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Chop a yellow onion finely, or use a chopper for convenience.

In a large stock pot, heat 4 tablespoons of butter over medium to medium-high heat until melted.

Add the chopped onion to the pot and sauté until soft and translucent, about 5 minutes.

Add 1 tablespoon of minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.

Add 2 cans of crushed tomatoes (about 56 ounces total) to the pot. If you don't have enough crushed tomatoes, you can substitute with diced tomatoes.

Stir in 1 tablespoon of sugar, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix well and let simmer for about 15 minutes.

Add 1/4 cup of fresh basil, chopped, to the pot and stir to combine. Reserve some for garnish if desired.

Add 2 cups of chicken broth to the pot and continue to simmer for a few more minutes.

Turn off the heat and blend the soup using an immersion blender until smooth. Alternatively, let it cool slightly and blend in batches using a regular blender or food processor.

Stir in 1 cup of heavy cream and 1/3 cup of fresh parmesan cheese until well combined. Adjust seasoning if necessary.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens