Cream of Tomato Basil & Parmesan Soup
Smooth, earthy and packed with flavor, this recipe is definitely a keeper!
Ingredients
- 12 large Roma tomatoes, blanched tips & tricks
- 3 tbsp. olive oil tips & tricks
- 1 cup white onions, chopped
- 2 1/2 tsp. ground Himalayan sea salt, or more to taste and divided
- 3 large cloves garlic, pressed
- 2 tbsp. granulated sugar
- 3 cups low-sodium chicken broth
- 6 tbsp. fresh basil, chopped plus more for garnish tips & tricks
- 1 cup Parmesan cheese, grated
- 1 tbsp. fresh thyme leaves, chopped
- 1/2 tbsp. fresh oregano leaves, chopped
- 1 1/2 tsp. freshly ground black pepper, or more to taste (I always use mixed peppercorns)
- 2 tbsp. balsamic vinegar
- 3/4 cup 35% heavy cream
- croutons, as needed for garnish see Recipe
Directions
- Cut the blanched tomatoes in half and then in half again; set aside.
- In a large Dutch oven over medium heat, add oil and when hot, add onions; sauté until translucent, about 2 minutes. Add garlic and sauté for only 1 minute. Add the blanched tomatoes, sugar and chicken broth. Stir well, bring to a boil and reduce the heat to medium.
- Add basil, cheese, thyme, oregano, more salt and freshly ground black pepper. Gently simmer for 20 minutes, stirring occasionally and breaking the tomatoes into smaller pieces with the tip of a spoon.
- When the time is up, add balsamic vinegar and process until mostly smooth using an immersion blender (or blender).
- Add heavy cream and stir; taste and adjust if needed. Blend again until the soup is nice and smooth.