This Pioneer woman soup is everything I want tomato soup to be! It’s rich and creamy, yet doesn’t weigh me down. It’s bursting with amazing tomato flavor, yet it’s made from canned tomatoes.
56ouncescrushed tomatoestwo 28 ounce cans with their juice, preferably San Marzano
2cupschicken stock
¼cupchopped fresh basilplus more to serve
1tablespoonsugaror added to taste
½teaspoonblack pepperor to taste
½cupheavy whipping creamor to taste to combat acidity
⅓cupparmesan cheesefreshly grated, plus more to serve
Instructions
Heat a non-reactive pot or enameled Dutch oven over medium heat. Melt butter and chopped onions.
Cook 10-12 minutes, stirring occasionally, until soft and golden. Add minced garlic and cook 1 minute, until fragrant.
Add crushed tomatoes with juice, chicken stock, chopped basil, sugar (or sugar to taste), and black pepper to taste.
Bring to a boil, reduce heat, partially cover with a lid, and simmer for 10 minutes.
For a blended/creamy soup, use an immersion blender to blend the soup in the pot to desired consistency or transfer to a blender in batches and blend until smooth (be careful not to overfill the blender with hot liquid), then return blended soup to the pot over medium heat.
Stir in 1/2 cup heavy cream and 1/3 cup freshly grated parmesan cheese. If needed, season with salt and pepper and turn off the heat.
Serve in warm bowls, topped with fresh basil and more parmesan.
Notes
Crushed tomatoes can sometimes seem tangier. If the soup seems too sour or acidic, add more heavy cream and sugar to taste.