Creamy Tomato Soup Recipe

• portions: 8 servings
• temps actif: 5 minutes
• temps total: 30 minutes

Ingrédients

4 Tbsp unsalted butter

2 yellow onions (3 cups finely chopped)

3 garlic cloves (1 Tbsp minced)

56 oz crushed tomatoes (two, 28-oz cans with their juice, preferably San Marzano)

2 cups chicken stock

1/4 cup chopped fresh basil (plus more to serve)

1 Tbsp sugar (or added to taste)

1/2 tsp black pepper (or to taste)

1/2 cup heavy whipping cream (or to taste to combat acidity)

1/3 cup parmesan cheese (freshly grated, plus more to serve)

Instructions

Heat a nonreactive pot or enameled dutch oven over medium heat. Add butter then add chopped onions. Sauté 10-12 minutes, stirring occasionally, until softened and golden. Add minced garlic and sauté 1 minute until fragrant.

Add crushed tomatoes with their juice, chicken stock, chopped basil, sugar (or add sugar to taste), and black pepper. Stir together and bring to a boil then reduce heat, partially cover with lid and simmer for 10 minutes.

You can leave your soup with a chunky consistency, but if you like a blended/creamy soup, use an immersion blender to blend the soup in the pot to desired consistency or transfer to a blender in batches and blend until smooth (being careful not to over-fill the blender with hot liquid and pulse a few times initially to get it started), then return blended soup to the pot over medium heat.

Add 1/2 cup heavy cream, 1/3 cup freshly grated parmesan cheese and return to a simmer. Season to taste with salt and pepper if needed and turn off the heat.*

Ladle into warm bowls and top with more parmesan and chopped fresh basil.

Nutrition

• Calories: 222 kcal
• Lipides Totaux: 14 g
• Lipides Saturés: 8 g
• Lipides Insaturés: 5 g
• Acides Gras Trans: 1 g
• Cholestérol: 40 mg
• Sodium: 422 mg
• Glucides Totaux: 22 g
• Fibres Diététiques: 4 g
• Sucres Totaux: 12 g
• Protéines: 7 g