How to make Best Creamy Tomato Soup Recipe step by step:

INGREDIENTS:

• 4 Tbsp unsalted butter
• 1 yellow onion
• 3 garlic cloves, minced
• 56 oz crushed tomatoes (two, 28-oz cans) with their juice
• 2 cups chicken broth
• 1 Tbsp sugar
• 1/2 tsp black pepper
• 1/2 cup heavy whipping cream
• 1/3 cup parmesan cheese, freshly grated

INSTRUCTIONS for Creamy Tomato Soup:

1. Heat a pot over medium heat, melt the butter (4 Tbsp unsalted), and sauté onions (1 onion, chopped) until soft and golden (about 10 minutes). Add 3 minced garlic cloves and cook for another minute.

2. Stir in crushed tomatoes(56 oz), chicken stock (2 cups) , sugar (1 tbsp), pepper (1/2 tsp)and salt to taste. Bring to a boil, reduce heat, cover partially, and simmer for 10 minutes.

3. Blend the soup to your preferred consistency with an immersion blender or in batches using a regular blender (be careful with hot liquids).

4. Return the soup to the pot, stir in 1/2 cup of heavy cream and 1/3 cup of Parmesan cheese, and simmer gently. Adjust seasoning with salt and pepper.

5. Serve warm with extra Parmesan and fresh basil on top.

Tips for Perfect Creamy Tomato Soup:

1. Use Fresh Ingredients: Opt for ripe, fresh tomatoes for a more vibrant flavor, or high-quality canned tomatoes for convenience.
2. Enhance with Roasting: Roast tomatoes, onions, and garlic before blending for a deeper, caramelized taste.
3. Balance the Acidity: Add a pinch of sugar or a splash of cream to offset the acidity of the tomatoes.
4. Incorporate Herbs: Fresh basil or thyme boosts the flavor and adds a fresh, aromatic touch.
5. Perfect Consistency: Blend to your preferred texture—chunky for a rustic feel or creamy for a smooth finish.
6. Add a Twist: Experiment with spices like paprika or chili flakes for heat or a dollop of pesto for extra richness.
7. Serve Warm: Pair with crusty bread, grilled cheese, or crackers to complement the flavors.

Try these next time:

Homemade Chicken Soup

Lentil Soup

Best Cabbage Soup

How to Store Tomato Soup:

• Refrigerator: Allow the soup to cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 4 days.
• Freezer: For longer storage, place the cooled soup in freezer-safe bags or containers, leaving space for expansion. Freeze for up to 3 months.
• Reheating: Thaw frozen soup in the refrigerator overnight. Reheat on the stove over medium heat, stirring occasionally, or in the microwave until warmed through.
• Avoid Cream: If the soup contains cream, it’s best to add it fresh after reheating to maintain a smooth texture.

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Creamy Tomato Soup

This creamy tomato soup recipe is a comforting, easy-to-make dish featuring sautéed onions and garlic, crushed tomatoes, fresh basil, and a touch of cream, perfect for pairing with grilled cheese sandwiches

Course Soup

Cuisine American

Keyword creamy tomato soup, tomato soup

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6

Ingredients

• 4 Tbsp unsalted butter
• 1 yellow onion
• 3 garlic cloves minced
• 56 oz crushed tomatoes two, 28-oz cans with their juice
• 2 cups chicken broth
• 1 Tbsp sugar
• 1/2 tsp black pepper
• 1/2 cup heavy whipping cream
• 1/3 cup parmesan cheese freshly grated

Instructions

• Heat a pot over medium heat, melt the butter, and sauté onions until soft and golden (about 10 minutes). Add garlic and cook for another minute.
• Stir in crushed tomatoes, chicken stock, sugar, and pepper. Bring to a boil, reduce heat, cover partially, and simmer for 10 minutes.
• Blend the soup to your preferred consistency with an immersion blender or in batches using a regular blender (be careful with hot liquids).
• Return the soup to the pot, stir in heavy cream and Parmesan, and simmer gently. Adjust seasoning with salt and pepper.
• Serve warm with extra Parmesan and fresh basil on top.

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