Description
This Creamy Tomato Soup with Heavy Cream is a comforting, velvety dish that’s perfect for any season. With its rich, smooth texture and bursting tomato flavor, it’s a homemade version that’s far better than anything from a can. The addition of heavy cream and Parmesan cheese creates a luxurious, creamy base that makes every spoonful pure bliss.
Ingredients
2 cans whole peeled tomatoes (preferably San Marzano)
1 quart chicken stock (or vegetable stock for a vegetarian version)
2 heaping tablespoons minced garlic
1 cup heavy whipping cream
1 cup grated Parmesan cheese
1 teaspoon salt (or to taste)
1 teaspoon black pepper (or to taste)
Instructions
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Prepare the Tomatoes: Puree the tomatoes in a blender or food processor until smooth.
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Cook the Aromatics: In a large pot, sauté the minced garlic over medium heat for about 1 minute until fragrant.
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Combine Ingredients: Add the pureed tomatoes and chicken stock to the pot. Bring to a boil, then reduce heat and simmer for about 2-3 minutes.
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Add Dairy: Stir in the heavy cream and grated Parmesan cheese. Bring the soup back to a gentle simmer, then reduce heat and cook for about 15 minutes, stirring occasionally.
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Blend the Soup: For a smoother texture, use an immersion blender to puree the soup directly in the pot, or carefully transfer the soup in batches to a blender.
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Season: Taste the soup and adjust the seasoning with salt and pepper as needed.
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Serve: Ladle the soup into bowls and garnish with additional grated Parmesan cheese, fresh basil, or croutons if desired.
Notes
- Dairy-Free: Substitute heavy cream with full-fat coconut milk and use nutritional yeast in place of Parmesan cheese.
- Spicy Kick: Add a pinch of red pepper flakes or a diced jalapeño during the sautéing step for a spicy twist.
- Herb-Infused: Include fresh basil or thyme during simmering to infuse the soup with additional flavors.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Soup
- Cuisine: American
