Classic Creamy Soup (Printable Recipe Version)
This creamy tomato soup highlights San Marzano tomatoes, melted butter, optional cream, garlic, onions, flavorful broth, and fresh sweet basil.
# Ingredients You’ll Need:
01 -
5 chunks of unsalted butter, equal to 1/3 cup.
02 -
3 1/2 cups of diced yellow onion, about 2 medium ones.
03 -
6 cloves of garlic, finely chopped (2 tablespoons).
04 -
A third of a cup of regular flour.
05 -
4 cups of chicken broth, low-sodium preferred.
06 -
Two cans (28 oz each) of San Marzano tomatoes.
07 -
3 sprigs of basil (13g) and extra chopped for garnish.
08 -
A 4-inch piece of parmesan cheese rind.
09 -
2 teaspoons of granulated sugar, or more if you'd like.
10 -
Salt and freshly cracked black pepper to season.
11 -
Optional: Heavy cream to drizzle on top.
# Steps to Make It:
01 -
Set a large pot over medium heat and melt the butter. Toss in the onions and cook until golden and soft, about 10 minutes.
02 -
Turn the heat to medium. Stir in the minced garlic, cooking for 30 seconds. Add in the flour and stir constantly for 1 minute.
03 -
Gently whisk while pouring in the chicken broth. Keep whisking to smooth out the mix for roughly 1 minute.
04 -
Toss in the tomatoes, basil, parmesan rind, sugar, and season with salt and pepper to your liking. Let it begin to gently bubble.
05 -
Turn the heat to low, cover the pot, and let it simmer. Give it a stir now and then, making sure no bits stick to the pot. Cook for 25-30 minutes until the tomatoes soften up.
06 -
Take the soup off the heat. Get rid of the basil sprigs and parmesan rind, then blend the soup with an immersion blender until it's velvety smooth.
07 -
Serve warm, add a splash of cream if you'd like, and sprinkle with chopped basil on top.
# Extra Information:
01 -
Swap sugar with honey or adjust the sweetness as you see fit.
02 -
Half-and-half can replace heavy cream if needed.
03 -
If you're blending in batches, let the soup cool a bit first.
04 -
Want thinner soup? Just stir in a bit more broth.