Creamy Tomato Soup with Cream
This creamy tomato soup blends rich heavy cream with fresh garlic and Parmesan for a smooth, comforting bowl perfect for chilly days.
Equipment
- 1 large pot for cooking soup
- 1 blender or food processor to puree tomatoes and soup
- 1 immersion blender optional, for final puree
Ingredients
- 1 teaspoon salt
- 1 quart chicken stock
- 2 heaping tablespoons minced garlic
- 2 28-ounce cans whole peeled tomatoes (San Marzano preferred)
- 1 teaspoon ground black pepper
- 1 cup grated Parmesan cheese
- 1 cup heavy cream
- 1/4 to 1/2 teaspoon baking soda optional, to neutralize bitterness
Instructions
- Puree the canned whole peeled tomatoes in a blender or food processor until smooth, then pour into a large pot.
- Add chicken stock and minced garlic to the pot with the pureed tomatoes.
- Heat the mixture over medium heat until it comes to a boil, then reduce heat and simmer for 2 to 3 minutes.
- Taste the soup and if it has a bitter or sour flavor, stir in 1/4 to 1/2 teaspoon baking soda to balance it.
- Temper the heavy cream by stirring 1/4 cup of the hot soup into the cream to prevent curdling.
- Slowly add the tempered cream and grated Parmesan cheese to the pot, stirring to combine.
- Bring the soup to a gentle boil again, then reduce heat and simmer for 15 minutes.
- Use an immersion blender to puree the soup until it reaches a smooth and creamy consistency.
- Serve the soup hot, optionally garnished with extra Parmesan cheese, grilled cheese croutons, or fresh basil.
Notes
- Use San Marzano tomatoes for best flavor.
- Adjust baking soda carefully to avoid altering flavor.
- Store leftovers covered in the refrigerator for up to 3 days.
- Reheat gently to prevent cream separation.