Creamy Tomato Basil Soup
This creamy tomato basil soup is tomatoes pureed with onions, garlic, and cream. A hearty lunch or dinner option made in under 50 minutes!
- 28 oz crushed tomatoes canned
- 28 oz whole peeled tomatoes canned
- 1 onion diced
- 2 garlic cloves minced
- 1/4 cup fresh basil
- 2 cups chicken stock
- 1/4 tsp red crushed pepper optional
- 1/4 tsp baking soda
- 1 tsp sugar or to taste
- 1 tbsp parmesan cheese
- 1/2 cup heavy cream
- 2 tbsp butter
- salt and pepper to taste
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.
Calories: 109kcal | Carbohydrates: 5g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 163mg | Potassium: 103mg | Fiber: 1g | Sugar: 2g | Vitamin A: 372IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 1mg