Italian Style Cream of Tomato Soup
Indulge in the rich, comforting flavors of Italian cuisine with this creamy, velvety Italian Style Cream of Tomato Soup. Made with sweet San Marzano tomatoes, a medley of aromatic vegetables, and a touch of heavy cream, this soup achieves the perfect balance of rustic charm and silky refinement. Enhanced with hints of basil, oregano, and a subtle kick of optional red pepper flakes, this recipe delivers a depth of flavor that’s both hearty and elegant. Finished with a sprinkle of Parmesan cheese, fresh basil leaves, and served alongside crusty bread, it’s a cozy, restaurant-worthy dish perfect for weeknight dinners or a classic starter course. Ready in just 50 minutes, this Italian-inspired soup is a simple yet elevated way to warm up your table.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium yellow onion, finely chopped
- 4 cloves garlic cloves, minced
- 1 medium carrot, diced
- 1 celery stalk, diced
- 28 ounces canned whole San Marzano tomatoes (with juice)
- 4 cups vegetable stock
- 1 teaspoon sugar
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 0.25 teaspoons crushed red pepper flakes (optional)
- 1 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 cups finely grated Parmesan cheese (for garnish)
- 6 leaves fresh basil leaves (for garnish)
- 1 loaf crusty bread (optional, for serving)
Instructions
Heat the olive oil and butter in a large pot over medium heat until the butter is melted.
Add the chopped yellow onion, minced garlic, diced carrot, and diced celery. Sauté for 5-7 minutes, stirring frequently, until the vegetables are softened but not browned.
Pour in the canned San Marzano tomatoes along with their juices, breaking them up gently with a wooden spoon.
Stir in the vegetable stock, sugar, dried basil, dried oregano, crushed red pepper flakes (if using), salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 20 minutes, stirring occasionally.
Using an immersion blender, puree the soup until smooth. Alternatively, you can blend the soup in batches using a countertop blender (be cautious with the hot liquid).
Return the pureed soup to the pot over low heat. Stir in the heavy cream and adjust seasoning with additional salt and pepper if needed.
Simmer for 5 more minutes, ensuring the soup is heated through but not boiling.
Ladle the soup into bowls and garnish with Parmesan cheese and fresh basil leaves.
Serve hot with crusty bread on the side for dipping, if desired.
Nutrition Facts
Calories |
3242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.2 g | 221% | |
| Saturated Fat | 81.1 g | 406% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 353 mg | 118% | |
| Sodium | 8948 mg | 389% | |
| Total Carbohydrate | 324.7 g | 118% | |
| Dietary Fiber | 34.6 g | 124% | |
| Total Sugars | 60.6 g | ||
| Protein | 84.8 g | 170% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 1198 mg | 92% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 4102 mg | 87% | |
*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.
