Tomato Soup with Heavy Cream
A velvety tomato soup made with whole peeled tomatoes, chicken stock, Parmesan, garlic, and heavy cream. The soup is blended twice to create a smooth consistency, while tempered cream provides richness without curdling.
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Ingredients
- 1 cup finely grated Parmesan cheese
- 2 cans 28 oz each whole peeled tomatoes, preferably San Marzano
- 1 quart chicken stock
- 1 cup heavy cream
- 1 teaspoon freshly ground black pepper
- 2 generously heaped tablespoons minced garlic
- 1 teaspoon salt
Instructions
- Transfer the whole peeled tomatoes to a blender or food processor and puree until completely smooth. Pour the blended tomatoes into a large pot.
- Pour the chicken stock into the pot and stir in the minced garlic. Set the pot over medium heat and bring the tomato mixture to a boil.
- Once boiling, lower the heat and allow the soup to simmer for 2–3 minutes. Taste the mixture at this stage. If the tomatoes have a noticeably bitter or sour flavor, stir in 1/4–1/2 teaspoon baking soda to help neutralize the acidity.
- Place the heavy cream in a separate container and stir approximately 1/4 cup of the hot tomato mixture into it. This gradually warms the cream and helps prevent curdling.
- Slowly stir the tempered cream into the soup, followed by the grated Parmesan cheese. Mix thoroughly, bring the soup back to a very gentle boil, then reduce the heat and simmer for approximately 15 minutes.
- Use an immersion blender to puree the soup once more. Continue blending until it reaches a uniformly smooth and creamy consistency.
- Ladle the finished tomato soup into bowls and serve while hot.
Notes
If the tomato mixture tastes excessively tart or bitter before the cream is added, 1/4–1/2 teaspoon baking soda may be incorporated to balance the acidity.
For serving, the soup may optionally be finished with shredded Parmesan cheese, fresh basil, or croutons made from grilled cheese sandwiches.