Tyler’s Tomato Soup Recipe
Creamy Tomato Soup
It’s getting cold here in Chicago and this creamy tomato soup has been my go-to comfort meal. It’s cozy, flavorful, and simple to make, perfect for those nights when you want something warm and soothing. I like to pair mine with a grilled turkey and cheese sandwich for the ultimate combo. The crispy bread, melted cheese, and savory turkey make it next-level comforting.
Ingredients:
• 4 tbsp butter
• 2 medium yellow onions, chopped
• 3 cloves garlic, minced
• 56 oz crushed tomatoes (two 28 oz cans) with their juice, preferably San Marzano, optional to drain a little juice if you prefer a thicker soup
• 2 cups chicken broth
• 1/3 cup chopped fresh basil (plus more for garnish)
• 1/2 cup heavy cream
• 1/4 cup grated parmesan cheese
• Season to taste with Goya All Purpose seasoning or a blend of salt, pepper, onion powder, and garlic powder
Instructions:
- Heat a large pot over medium heat. Melt butter and add onions. Sauté until soft and golden, about 10 to 12 minutes.
- Add garlic and cook for another minute until fragrant.
- Stir in the tomatoes with their juice, chicken broth, basil, and seasoning. Bring to a boil, then reduce the heat, partially cover, and let simmer for 10 minutes.
- Blend until smooth using an immersion blender, or carefully blend in batches in a regular blender. Be cautious when blending since the soup will be hot.
- Stir in the cream and parmesan cheese. Return to a gentle simmer and season again to taste if needed.
- Serve warm, topped with fresh basil and a sprinkle of parmesan.
Pair it with a grilled turkey and cheese sandwich for a full meal that feels like a hug in a bowl.
