Description
A rich and comforting creamy tomato soup made with whole tomatoes, garlic, and finished with heavy cream and parmesan cheese.
Ingredients
- 2 cans whole peeled tomatoes (28 ounces each)
- 1 quart chicken stock
- 2 heaping tablespoons finely chopped garlic
- 1 cup heavy whipping cream
- 1 cup grated parmesan cheese
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- In a large pot over medium heat, add the tomatoes with their juices and the chicken stock.
- Stir in the chopped garlic, salt, and black pepper, and bring to a gentle simmer.
- Cook for about 15–20 minutes, stirring occasionally to develop flavor.
- Use an immersion blender (or carefully transfer to a blender) to puree the soup until smooth.
- Return the soup to low heat and stir in the heavy cream.
- Add the grated parmesan cheese and stir until melted and fully incorporated.
- Taste and adjust seasoning if needed, then serve warm.
Notes
- For a smoother texture, strain the soup after blending.
- You can substitute vegetable stock for a lighter flavor.
- Serve with crusty bread or grilled cheese for a complete meal.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmer
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 10 g
- Sodium: 900 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 75 mg
