Creamy Tomato Soup

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Who else loves a good tomato soup? I’m not talking about Campbell’s here- I’m talking about the real thing. This easy to make soup is the perfect feel good food… served alongside a grilled cheese of course. A little splash of cream and a hint of Parmesan make this tomato soup go from good to GREAT


2 tablespoons olive oil

2 tablespoons butter

1 large onion, diced

5 cloves garlic

1 teaspoon red pepper flakes

2- 28 oz cans San Marzano whole peeled tomatoes

3 cups chicken broth

1/4 cup fresh basil, chopped

3 tablespoons sugar



1 cup cream

1/2 cup grated Parmesan


In a heavy bottomed pot over medium high heat melt the butter in the olive oil

Add in the chopped onions with a pinch of salt and pepper. Let cook for 3 minutes or so

Add in the minced garlic and red pepper flakes and cook until fragrant

Add in the canned tomatoes with another pinch of salt and use your spoon to cut them as well as you can. Let the tomatoes cook for 5 minutes

Add in the chicken broth and chopped fresh basil. Let it cook for 10 minutes

After 10 minutes, working in batches, add a few ladles to a blender or food processor. Carefully (with a towel over the top) blend until smooth. Pour back into the pot after you’ve blended it. Continue this until all the large chunks are no longer

To the soup add in the cream, grated Parmesan, and more salt and pepper to taste

Ladle into a bowl and drizzle the top with olive oil, fresh grated Parmesan, and a fresh crack of black pepper and you have the BEST tomato soup