Tuscan Tomato Soup
Transport your taste buds to the sun-drenched Italian countryside with this Tuscan Tomato Soup, a comforting bowl of culinary bliss that brings together ripe, juicy tomatoes, fragrant garlic, and a medley of fresh herbs. This creamy, hearty soup is simmered to perfection with a splash of heavy cream and finished with the vibrant aroma of fresh basil, creating a harmony of flavors that’s irresistibly satisfying. It’s easy to make with simple pantry staples, yet elegant enough to serve at a dinner party. Pair it with crusty bread and a sprinkle of Parmesan for a complete, soul-soothing meal. Perfect for weeknight dinners, this classic Italian recipe is ready in just under an hour and makes a cozy choice for any season.
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Recipe Information
Ingredients
- 8 medium (about 2 lbs) ripe tomatoes
- 3 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 4 cups vegetable broth
- 2 tablespoons tomato paste
- 1 teaspoon sugar
- 1 teaspoon dried oregano
- 8 large, chopped fresh basil leaves
- 1 cup heavy cream
- 1 teaspoon (or to taste) salt
- 0.5 teaspoons (or to taste) black pepper
- 4 for serving crusty bread slices
- 0.25 cup, grated (optional) parmesan cheese
Instructions
Start by prepping your tomatoes. Cut an 'X' on the bottom of each tomato and blanch them in boiling water for 30 seconds. Transfer to an ice bath, then peel and roughly chop them.
In a large soup pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until translucent.
Stir in the minced garlic and cook for an additional minute, being careful not to let it burn.
Add the chopped tomatoes, vegetable broth, tomato paste, sugar, and dried oregano. Stir to combine and bring the mixture to a gentle boil.
Reduce the heat to low and let the soup simmer uncovered for 20 minutes, stirring occasionally, to allow the flavors to meld.
Using an immersion blender (or transferring in batches to a regular blender), carefully purée the soup until smooth. If you prefer a chunkier texture, leave some pieces of tomato intact.
Return the soup to the pot if using a regular blender. Stir in the chopped basil leaves, heavy cream, salt, and black pepper. Heat gently for another 5 minutes, being careful not to let it boil after adding the cream.
Taste and adjust the seasoning with additional salt and pepper if needed.
Serve the soup hot with crusty bread slices on the side. Garnish with grated parmesan cheese, if desired.
Nutrition Facts
Calories |
3661 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.5 g | 206% | |
| Saturated Fat | 62.7 g | 314% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 262 mg | 87% | |
| Sodium | 6426 mg | 279% | |
| Total Carbohydrate | 480.4 g | 175% | |
| Dietary Fiber | 108.1 g | 386% | |
| Total Sugars | 219.6 g | ||
| Protein | 115.0 g | 230% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1291 mg | 99% | |
| Iron | 36.1 mg | 201% | |
| Potassium | 19801 mg | 421% | |
*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.
