Description
A rich and smooth tomato soup made creamy with Parmesan cheese and heavy cream, perfect for a comforting meal.
Ingredients
1 tsp salt
1 qt chicken stock
2 heaping tbsp minced garlic
2 cans whole peeled tomatoes (28 oz each, San Marzano preferred for best flavor)
1 tsp ground black pepper (freshly ground for best flavor)
1 cup grated Parmesan cheese
1 cup heavy cream (for richness and creamy texture)
Instructions
Prepare the Tomato Base: Begin by pureeing the whole peeled tomatoes in a blender or food processor until smooth. Pour the pureed tomatoes into a large pot.
Combine Ingredients and Bring to a Boil: Add the chicken stock and minced garlic to the pot with the pureed tomatoes. Place the pot over medium heat and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer gently for 2 to 3 minutes. Taste the soup and if it tastes bitter or sour, add 1/4 to 1/2 teaspoon baking soda to balance the flavor.
Temper the Cream and Add to the Soup: Stir 1/4 cup of the hot soup into the cream to temper it. Slowly pour the tempered cream and the grated Parmesan cheese into the pot. Stir well, bring the soup back to a gentle boil, then reduce heat and simmer for about 15 minutes.
Puree the Soup Again: Use an immersion blender to puree the soup again until smooth and creamy.
Serve and Enjoy: Serve the soup hot. Optionally garnish with extra shredded Parmesan cheese, grilled cheese sandwich croutons, and fresh basil.
Notes
If the soup tastes too bitter, balance with a small amount of baking soda.
Tempering the cream prevents curdling.
Use fresh San Marzano tomatoes for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Simmering, Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 8
- Sodium: 900
- Fat: 24
- Saturated Fat: 14
- Unsaturated Fat: 8
- Carbohydrates: 14
- Fiber: 3
- Protein: 10
- Cholesterol: 65