Creamy Tomato Basil Soup

5 from 1 vote

This creamy tomato basil soup is tomatoes pureed with onions, garlic, and cream. A hearty lunch or dinner option made in under 50 minutes!

Prep Time5

Cook Time30

Total Time35

Course: Main Entree

Cuisine: American

Servings:

Calories: 109kcal

Add 2 tbsp of butter to a large pot and let it melt over medium-high heat. Add the onions and let them soften for about 3-4 minutes. Stir in the garlic and red crushed pepper. Let it cook until fragrant.
Stir in the crushed tomatoes, whole peeled tomatoes and their juices, fresh basil, and chicken stock. Let it come to a boil.
Once it comes to a boil, cover, reduce the heat to medium-low, and cook for 20 minutes.
Stir in the baking soda, it will foam up, but that's okay, continue stirring. The baking soda will help balance the acidity of the tomatoes.
Add the sugar and season generously with salt and pepper. Turn off the heat and blend the soup until smooth, using an immersion blender. Turn the heat back on and add the heavy cream and parmesan cheese. Cook for 2-3 minutes, check for seasoning, garnish with fresh basil, if desired, and enjoy.

If you prefer a runny and perfectly smooth tomato bisque, use a sieve after you blend it.
I like to make grilled cheese croutons and place them on top of the soup right before serving it. All you have to do is make a regular grilled cheese and cut it into cubes.