Crema Di Pomodoro
Indulge in the rich, velvety flavors of **Crema di Pomodoro**, a comforting Italian tomato soup that strikes the perfect balance between simplicity and sophistication. Made with sweet San Marzano-style canned tomatoes, aromatic vegetables, and a touch of heavy cream, this dish delivers a luscious texture that's pure comfort in every spoonful. Fresh basil, garlic, and a hint of sugar elevate the natural sweetness of the tomatoes, while a final garnish of grated Parmesan adds a savory finish. Perfect as a cozy appetizer or a light main course, this creamy tomato soup is ready in under an hour and pairs beautifully with crusty bread or a refreshing salad. Whether you're craving a warming bowl on a cold evening or a crowd-pleasing starter, this **creamy tomato soup recipe** will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 medium Carrot, finely chopped
- 1 stalk Celery stalk, finely chopped
- 28 ounces Canned whole peeled tomatoes
- 3 cups Vegetable stock
- 1 cup Heavy cream
- 5 leaves Fresh basil leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Sugar
- 0.25 cup Parmesan cheese, grated (for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion, garlic, carrot, and celery to the pot. Cook, stirring occasionally, until the vegetables are softened but not browned, about 5 minutes.
Pour in the canned tomatoes along with their juice. Break the tomatoes apart with a wooden spoon.
Add the vegetable stock to the pot and stir to combine. Bring the mixture to a gentle simmer.
Stir in the basil leaves, salt, black pepper, and sugar. Cover and let the soup simmer for 20 minutes to allow the flavors to meld.
Remove the pot from the heat and use an immersion blender to puree the soup until smooth. Alternatively, you can use a blender to puree the soup in batches, being cautious with hot liquids.
Return the soup to the pot if needed, then stir in the heavy cream. Heat gently over low heat until warmed through, about 5 minutes. Do not let the soup boil after adding the cream.
Taste and adjust seasoning as needed with additional salt or pepper.
Serve hot, garnished with grated Parmesan cheese and a few extra basil leaves if desired.
Nutrition Facts
Calories |
1872 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.8 g | 170% | |
| Saturated Fat | 64.4 g | 322% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 288 mg | 96% | |
| Sodium | 6087 mg | 265% | |
| Total Carbohydrate | 116.3 g | 42% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 55.5 g | ||
| Protein | 44.5 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 967 mg | 74% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 3107 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
