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A close-up of a bowl of rich, orange Cozy Tomato Basil Soup topped with shredded cheese and fresh basil leaves.

Cozy Tomato Basil Soup

This recipe provides steps for making a simple, creamy tomato basil soup suitable for a quick meal.
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Prep Time 10 minutes
Cook Time 21 minutes
Total Time 31 minutes
Servings: 8 cups
Course: Soup
Cuisine: American
Calories: 222
Ingredients Equipment Method Notes

Ingredients
  

  • 4 Tbsp unsalted butter
  • 3 cups yellow onions, finely chopped
  • 1 Tbsp garlic cloves, minced
  • 56 oz crushed tomatoes with their juice (two, 28-oz cans), 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

Equipment

  • Nonreactive pot or enameled dutch oven
  • Immersion blender or standard blender

Method
 

  1. Heat a nonreactive pot or enameled dutch oven over medium heat. Add butter then add chopped onions. Sauté 10 to 12 minutes, stirring occasionally, until softened and golden. Add minced garlic and sauté 1 minute until fragrant.
  2. Add crushed tomatoes with their juice, chicken stock, chopped basil, sugar, and black pepper. Stir together and bring to a boil then reduce heat, partially cover with lid and simmer for 10 minutes.
  3. If you like a blended or 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. Return blended soup to the pot over medium heat.
  4. 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.
  5. Ladle into warm bowls and top with more parmesan and chopped fresh basil.

Notes

If the soup seems too acidic or sour, you can add more heavy cream and sugar to taste.