Description
A rich and velvety tomato soup featuring sweet San Marzano tomatoes, fresh basil, and savory Parmesan cheese. The ultimate comfort food ready in 30 minutes.
Ingredients
– 2 cans (28 oz each) whole peeled tomatoes
– 2 tbsp unsalted butter
– 1 tbsp olive oil
– 1 yellow onion, chopped
– 4 cloves garlic, minced
– 2 cups chicken or vegetable broth
– 1/2 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1/2 cup fresh basil leaves, chopped
– 1/4 tsp red pepper flakes (optional)
– Salt and black pepper to taste
Instructions
1. Sauté: In a large pot, melt butter and oil over medium heat. Cook onions until soft (5 mins). Add garlic and red pepper flakes; cook for 1 minute.
2. Simmer: Add tomatoes and broth. Bring to a boil, reduce heat, and simmer for 20 minutes.
3. Blend: Use an immersion blender to puree the soup until smooth and creamy.
4. Finish: Stir in heavy cream and Parmesan cheese until melted. Remove from heat and stir in fresh basil.
5. Serve: Season with salt and pepper. Serve hot with crusty bread.
Notes
– Tomatoes: San Marzano tomatoes yield the best flavor.
– Storage: Keep in the fridge for 4 days. Reheat gently.
– Dairy-Free: Use coconut milk instead of cream for a twist.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: lunch / Soup
- Cuisine: American
Nutrition
- Serving Size: 1 Bowl
- Calories: 240
- Fat: 16
- Trans Fat: 0
- Carbohydrates: 18
- Protein: 8