Description
This creamy tomato soup blends whole peeled tomatoes with garlic, chicken stock, and rich heavy cream for a smooth and comforting meal. Enhanced with grated Parmesan cheese and seasoned with salt and black pepper, this soup is a perfect blend of savory and creamy flavors, ready in just 30 minutes.
Ingredients
Scale
Soup Base
- 2 cans whole peeled tomatoes (28 ounces each)
- 1 quart chicken stock
- 2 heaping tablespoons finely chopped garlic
Creamy Elements
- 1 cup heavy whipping cream
- 1 cup grated Parmesan cheese
Seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Prepare the Tomatoes and Stock: In a large pot, combine the canned whole peeled tomatoes along with their juice and the chicken stock. Bring the mixture to a simmer over medium heat, allowing the flavors to meld for about 10 minutes.
- Add Garlic and Simmer: Stir in the finely chopped garlic, then let the soup simmer gently, stirring occasionally to infuse the garlic flavor fully, for another 5 to 7 minutes.
- Blend the Soup: Using an immersion blender directly in the pot, blend the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and puree until velvety.
- Incorporate Cream and Cheese: Return the blended soup to the pot if necessary. Stir in the heavy whipping cream and grated Parmesan cheese over low heat, ensuring the cheese melts and combines smoothly without boiling the soup.
- Season to Taste and Serve: Add salt and black pepper, stirring well. Taste and adjust seasoning if needed. Serve hot, garnished with extra Parmesan or fresh herbs if desired.
Notes
- Using an immersion blender simplifies the blending process and reduces cleanup.
- For a vegetarian version, substitute chicken stock with vegetable broth.
- To make the soup spicier, add a pinch of red pepper flakes when adding the garlic.
- The Parmesan cheese adds both flavor and a slightly salty taste; adjust salt accordingly.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
