Step 1: Prep the Aromatics – Onions, Garlic, and Basil
Begin by preparing your aromatics, which are the flavor foundation of our soup.

• Onions: Peel the two medium onions. The easiest way to do this is to cut off the root end, then halve the onion from root to stem. Peel off the outer layers, and then dice the onion into small, even pieces. Uniformly diced onions will cook evenly and release their flavor consistently.
• Garlic: Peel the five small cloves of garlic. A quick trick for peeling garlic is to smash each clove gently with the flat side of a knife, which loosens the skin, making it easier to remove. Once peeled, mince the garlic finely. You can use a garlic press or chop it by hand. Finely minced garlic will release its flavor quickly as it cooks.
• Basil: Wash and thoroughly dry the basil leaves. Stack the leaves on top of each other and roll them up tightly like a cigar. Then, slice thinly across the roll to create chiffonade ribbons of basil. If you prefer, you can simply roughly chop the basil leaves. Set the prepared basil aside for later use.

Step 2: Sauté the Onions and Garlic – Building Flavor from the Base
This step is crucial for developing the foundational flavors of the soup. Don’t rush it!

• Heat the Fats: Place your non-reactive pot (stainless steel, enameled cast iron, or ceramic) on the stovetop over medium heat. Add the 3 tablespoons of unsalted butter and 2 tablespoons of olive oil to the pot. Let the butter melt completely and shimmer slightly, combining with the olive oil. The combination of butter and olive oil provides both richness and prevents the butter from burning.
• Sauté the Onions: Add the diced onions to the pot. Stir them to coat them evenly in the butter and oil mixture. Cook the onions for approximately 10 minutes, stirring occasionally. The goal is to sauté them until they become translucent and softened. They should be soft to the touch and slightly see-through, but not browned. Sautéing the onions slowly releases their sweetness and mellows their sharp flavor, creating a delicious base for the soup.
• Add the Garlic: Once the onions are translucent, add the minced garlic to the pot. Stir to combine the garlic with the onions. Cook for another minute, stirring constantly, until the garlic becomes fragrant. Be careful not to burn the garlic as it can turn bitter quickly. You’ll know it’s ready when you can smell its aromatic fragrance filling your kitchen.

Step 3: Simmer the Soup – Letting the Flavors Meld
Now it’s time to bring all the main ingredients together and let them simmer, allowing their flavors to deepen and harmonize.

• Add Tomatoes, Stock, Basil, Sugar, and Pepper: Pour in the 56 oz of crushed tomatoes (two 28oz cans) into the pot with the sautéed onions and garlic. Then, add the 3 cups of vegetable or chicken stock. Next, add the chopped basil (reserving some for garnish if desired), 1 tablespoon of sugar, and ½ teaspoon of black pepper.
• Combine and Bring to a Simmer: Stir all the ingredients together until they are well combined. Increase the heat to medium-high and bring the soup to a boil. Once it reaches a boil, reduce the heat to low, so the soup is simmering gently.
• Simmer for 10 Minutes: Cover the pot loosely with a lid and let the soup simmer for 10 minutes. Simmering allows the flavors of the tomatoes, onions, garlic, basil, and stock to meld together beautifully. It also helps to slightly thicken the soup and develop a richer, more complex flavor.

Step 4: Blend for Creamy Texture (Optional) – Achieving Velvety Smoothness
This step is optional depending on your preferred soup texture. If you love a smooth, velvety tomato soup, blending is the way to go. If you prefer a chunkier, more rustic soup, you can skip this step.

• Blending Options: You have two main options for blending the soup:

  • Immersion Blender: The easiest and least messy method is to use a hand-held immersion blender. Carefully insert the immersion blender directly into the pot of soup. Blend the soup until it reaches your desired consistency. Start slowly to avoid splashing and blend in an up-and-down motion to ensure even blending.
  • Blender: If you don’t have an immersion blender, you can use a regular countertop blender. Important Safety Note: When blending hot liquids in a regular blender, it’s crucial to vent the lid to prevent pressure buildup and potential splattering. Remove the center cap from the blender lid and cover the opening with a folded kitchen towel. Blend the soup in batches, filling the blender only about halfway full with hot soup each time. Blend until smooth, and then carefully pour the blended soup back into the pot.

• Chunkier Option: If you prefer a chunkier soup, you can skip the blending step entirely. The soup will still be delicious with a more rustic texture.

Step 5: Add Cream and Parmesan – Finishing Touches for Richness
The final steps bring in the creamy and cheesy elements, adding the final layer of deliciousness.

• Stir in Cream and Parmesan: Pour the 1 cup of heavy cream into the soup. Add the ½ cup of grated parmesan cheese. Stir gently to combine the cream and parmesan into the soup.
• Simmer for 1-2 Minutes: Continue to simmer the soup over low heat for another 1-2 minutes, stirring occasionally, until the cream is fully incorporated and the parmesan cheese is melted and has slightly thickened the soup. Avoid boiling the soup at this stage, as it can cause the cream to curdle.

Step 6: Season to Taste and Serve – The Grand Finale
The final and most important step – tasting and adjusting the seasoning to your personal preference!

• Taste and Adjust Seasoning: Taste the creamy tomato soup carefully. This is the time to adjust the seasonings to your liking. You may need to add more salt, black pepper, or even a pinch more sugar, depending on your taste and the acidity of your tomatoes. Add seasonings gradually and taste after each addition until you achieve the perfect flavor balance.
• Serve and Enjoy: Once you are satisfied with the seasoning, your creamy tomato soup is ready to be served! Ladle the hot soup into bowls. Garnish with a sprinkle of fresh basil leaves, a swirl of extra cream, a grating of parmesan cheese, or croutons, if desired. Serve immediately and enjoy the comforting warmth and delicious flavors of your homemade creamy tomato soup!