House-made Tomato Soup Recipe

Prepare tomatoes (if using fresh)

If using fresh tomatoes instead of canned, core and quarter 2.5–3 lb ripe tomatoes. Blanch in boiling water 30–45 seconds, transfer to an ice bath, peel, and coarsely chop. Measure ~28 oz prepared tomatoes.

In a large heavy-bottomed pot over medium heat, melt butter with olive oil until shimmering.

Add the diced onion and a pinch of salt. Cook, stirring occasionally, until translucent and softened, about 6–8 minutes.

Add minced garlic and dried oregano and cook 30–60 seconds until fragrant, taking care not to let garlic brown.

Stir in the tomato paste and cook 1–2 minutes to caramelize slightly and remove raw tinny flavor.

Add the crushed/chopped tomatoes, sugar, and stock. Bring mixture to a gentle simmer, scrape up any browned bits from the pot, and simmer uncovered for 15–20 minutes to concentrate flavors.

Taste and season with about 1 to 1.5 teaspoons kosher salt and 1/2 teaspoon black pepper (adjust to your taste).

Remove pot from heat and add most of the basil leaves (reserve a few for garnish). Use an immersion blender to purée the soup until smooth, or carefully transfer in batches to a blender and blend until smooth; return to the pot.

Over low heat, stir in the heavy cream and grated Parmesan until incorporated and the soup is heated through but not boiling, about 3–5 minutes. Keep stirring to prevent the cheese from clumping.

If the soup is too thick, thin with up to 1/2 cup additional stock or water to reach desired consistency. Recheck seasoning and adjust salt and pepper as needed.

Ladle the soup into bowls. Swirl a teaspoon of crème fraîche or extra heavy cream into each bowl if desired.

Garnish with reserved fresh basil leaves, a sprinkle of chopped parsley (if using), and Parmesan shards or extra grated Parmesan.

Serve immediately with crusty bread or grilled cheese. Leftovers keep refrigerated in an airtight container for up to 3 days; reheat gently over low heat so cream doesn’t separate.