Tomato Soup
Easy Homemade Tomato Soup is warm, creamy, and packed with rich tomato flavor.
Ingredients
- 4 tablespoon unsalted butter
- 1 medium onion, diced
- 1 tablespoon granulated sugar
- 3 teaspoon minced garlic
- ½ teaspoon black pepper
- ½ teaspoon dried basil
- 1 teaspoon kosher salt
- 2 28 oz. cans of crushed or peeled tomatoes
- 3 cups chicken stock or broth
- ½ cup dry white wine
- ½ cup heavy cream
- ⅓ cup parmesan
Instructions
- Melt the butter in a large pot or Dutch oven over medium heat.
- Add the diced onion and cook for 6-8 minutes, stirring occasionally, until soft and translucent.
- Stir in minced garlic and cook for about 1 minute, just until fragrant.
- Mix in sugar, salt, pepper, and dried basil.
- Add the San Marzano tomatoes with their juices, broth, and white wine (if using). Break the tomatoes apart with a wooden spoon. Bring the soup to a gentle boil.
- Reduce the heat and simmer uncovered for 10 minutes, stirring occasionally.
- Remove the pot from the heat. Carefully blend the soup with an immersion blender until smooth and creamy. Keep the blender head submerged to prevent the hot soup from splattering.
- Return the pot to low heat and stir in the heavy cream.
- Add the Parmesan cheese, stirring until completely melted and incorporated. Do not allow the soup to boil once the cream and cheese have been added.
- Taste and adjust the salt and pepper as needed. Serve warm with fresh basil, croutons, grilled cheese, or additional Parmesan.
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