The Best Tomato Soup Recipe — Natasha's Kitchen
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Official cooking video · Natashas Kitchen · YOUTUBECreamy Tomato-Basil Soup (8 Cups)
A comforting creamy tomato soup made from canned crushed tomatoes, onion, basil, cream and Parmesan, yielding eight one-cup portions.
Ingredients
servings: 8 · Check ingredients
Steps
- 01
Finely chop 2 onions, mince 3 garlic cloves, chop 1/4 cup basil and open the two cans of crushed tomatoes.
- 02
In a nonreactive pot over medium heat, melt 4 tbsp butter and cook the onions for 10–12 minutes until softened and lightly golden.
- 03
Add the minced garlic and cook, stirring, for about 1 more minute without letting it burn.
- 04
Add both cans of crushed tomatoes (about 1.59kg), 480ml chicken stock, 1/4 cup basil, 1 tbsp sugar and 1/2 tsp black pepper; stir well.
- 05
Bring to a boil, lower the heat and simmer for about 10 minutes with the lid partly covering the pot.
- 06
Turn off the heat and, avoiding hot splashes, carefully puree with an immersion blender until smooth; skip blending if a chunky texture is preferred.
- 07
Stir in 120ml cream and 1/3 cup grated Parmesan; gently rewarm until steaming, without splattering or boiling vigorously.
- 08
Ladle into eight one-cup bowls and serve hot. Divide leftovers into shallow containers and refrigerate within two hours.
Before you cook
Turn off the heat before immersion blending and avoid hot splashes; never fill a sealed blender with hot soup. Check milk allergens in butter, cream and cheese and ingredient labels on stock. Divide leftovers into shallow containers, refrigerate within two hours, use within 3–4 days, and bring to a boil and reheat to 74°C.
Allergens: milk (butter, cream, Parmesan), check chicken stock and processed cheese labels for additional allergens
Image & source credits
These illustrations stand in for food photos.
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