When it comes to tomato soup, there are two types of people in this world: those who like it creamy, and those who like it chunky. And while there’s nothing wrong with either preference, there’s no denying that creamy tomato soup is the superior option!
If you’re looking for the best creamy tomato soup recipe, you’ve come to the right place. This recipe is simple, yet delivers on flavor! The key to getting that perfect creamy consistency is to use an immersion blender to blend the soup until it’s smooth!
So go ahead and ditch that chunky soup and go for this one instead, your taste buds will thank you!
Creamy Tomato Soup
Ingredients
- 2 28oz cans whole peeled tomatoes
- 5 cloves garlic
- 1 medium onion
- 3 cups chicken broth
- 1/4 cup parmesan cheese
- 1 tsp whole peppercorns
- 1 tbsp butter
- 1/4 cup chopped fresh basil
- 1 tbsp tomato paste
- 1/2 cup heavy cream
Instructions
- Dice the onion. Heat a large pot over medium low heat. Add butter. When melted add in onion and garlic. Saute for about 3-4 minutes. Add tomato paste and continue sautéing for about 2 minutes.
- Add in tomatoes and roughly chopped basil. Continue stirring together for about 2-3 minutes.
- Add in chicken broth, parmesan cheese, and peppercorns. Season with salt. Simmer on medium heat for about 5 minutes until it starts to boil. Then lower heat and cover for about 30 minutes.
- When done use an immersion blender to blend it all together. Mix in heavy cream.
Notes
8g fat, 13g carbs, 4g protein
Top with sour cream!
