Creamy and thick tomato soup, perfect for a winter day!
Melt butter in a medium saucepan over medium heat.
Add diced onions and cook until translucent, about 5 minutes.
Add tomatoes and vegetable stock to the pot. Reduce heat to low, cover pot, and simmer until tomatoes break apart easily, about 20 minutes.
Blend soup until smooth, using a standard blender or immersion blender.
Return soup to saucepan. Add garlic powder, salt, sugar, and parmesan. Stir over low heat until parmesan is melted and soup is smooth.
Stir in cream. Adjust seasoning to taste, and serve immediately. Garnish with chopped basil or shredded parmesan if desired.
Ingredients
Directions
Melt butter in a medium saucepan over medium heat.
Add diced onions and cook until translucent, about 5 minutes.
Add tomatoes and vegetable stock to the pot. Reduce heat to low, cover pot, and simmer until tomatoes break apart easily, about 20 minutes.
Blend soup until smooth, using a standard blender or immersion blender.
Return soup to saucepan. Add garlic powder, salt, sugar, and parmesan. Stir over low heat until parmesan is melted and soup is smooth.
Stir in cream. Adjust seasoning to taste, and serve immediately. Garnish with chopped basil or shredded parmesan if desired.