Every kitchen should have a reliable tomato soup recipe, especially during cold winter months when the snow keeps falling and temperatures stay low. This is my go-to: a rich, flavorful tomato soup made with fire-roasted tomatoes for a subtle smoky depth. A splash of heavy cream and a bit of Parmesan add a velvety finish, while chopped basil brightens the bowl. Serve with a warm grilled cheese for a classic, comforting meal.
I first tried this version when Alyssa from The Recipe Critic made it for us after a morning on the slopes at Deer Valley Resort. It’s inspired by a popular restaurant recipe and stands out on its own — creamy, smoky, and satisfying.
Blending is one of the final steps. An immersion blender works great and makes blending directly in the pot easy, but any countertop blender will do. I use my Vitamix when needed. Blend to the texture you prefer — silky smooth or a little chunky for more texture.
This soup’s best quality is its balanced creaminess from heavy cream and Parmesan. I sometimes finish bowls with a light sour cream drizzle for extra richness, though that step is optional. Enjoy it hot with crusty bread or a grilled cheese for the ultimate comfort meal.
SOUP INGREDIENTS
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- 1 (28-ounce) can whole tomatoes
- 1 (28-ounce) can fire-roasted diced tomatoes
- 4 cups chicken broth
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
- 1 cup heavy cream
- 1/2 cup finely shredded Parmesan cheese
- 2 tablespoons chopped fresh basil or parsley, for garnish
SOUR CREAM DRIZZLE INGREDIENTS
- 1/4 cup sour cream
- 1 tablespoon milk
DIRECTIONS
- Heat 1 tablespoon olive oil in a large soup pot over medium heat. Add the diced onion and cook until translucent, about 5–7 minutes. Stir in the minced garlic and cook for an additional minute.
- Add the whole tomatoes, fire-roasted diced tomatoes, chicken broth, salt, black pepper, and red pepper flakes to the pot.
- Bring the soup to a gentle boil, then cover and simmer for 30 minutes to allow flavors to meld.
- Carefully blend the soup using an immersion blender until you reach your preferred consistency. If using a countertop blender, blend in batches and return the soup to the pot.
- Stir in the heavy cream and shredded Parmesan. Reduce heat to low and cook for 5 more minutes, stirring so the cheese melts into the soup.
- Ladle the soup into bowls and sprinkle with chopped basil or parsley.
- For an optional sour cream drizzle, whisk together the sour cream and milk until smooth. Transfer to a small bag, snip a corner, and pipe a thin drizzle over each bowl.
Recipe slightly adapted from The Recipe Critic