Easy Homemade Tomato Soup with Canned Tomatoes

Creamy 30-minute tomato basil soup with parmesan & cream. Perfectly balanced, easy to make, and ideal with grilled cheese.

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Prep Time 5

Cook Time 25

Total Time 30

Servings: 1

Course: Soup

Cuisine: American

Calories: 222

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

Heat a nonreactive pot or enameled Dutch oven over medium heat. Add the butter, followed by the chopped onions. Sauté for 10 to 12 minutes, stirring occasionally, until the onions are softened and golden. Stir in the minced garlic and sauté for 1 minute, until fragrant.
Add the crushed tomatoes with their juice, chicken stock, chopped basil, sugar, and black pepper. Stir, bring to a boil, then reduce the heat. Partially cover and simmer for 10 minutes.
For a chunky soup, leave as is. For a creamy soup, blend directly in the pot with an immersion blender to your desired consistency. Alternatively, carefully blend in batches using a countertop blender, pulsing initially and not overfilling with hot liquid. Return the blended soup to the pot and reheat over medium heat.
Stir in 1/2 cup of heavy cream and 1/3 cup of freshly grated Parmesan cheese, then return the mixture to a simmer. Season with salt and pepper to taste, if desired, and remove from the heat.
Ladle the soup into warm bowls and top with additional parmesan and chopped fresh basil.

Calories: 222kcalCarbohydrates: 22gProtein: 7gFat: 14gSaturated Fat: 8gCholesterol: 40mgSodium: 422mgFiber: 4gSugar: 12g

*Some crushed tomatoes can seem tangier. If the soup seems too acidic or sour, you can add more heavy cream and sugar to taste.