In a medium-sized pot, heat butter over medium-high heat. Once melted, add in the diced onion and sauté for about 10 minutes. You want the onions to become translucent and tender, stirring occasionally to avoid burning. The goal here is to develop their sweetness, which will enhance the flavor of the soup.
Next, add in the minced garlic and cook for about 30 seconds. You’ll notice an incredible aroma filling the kitchen; this is the moment when the flavors begin to build. Be careful not to let the garlic burn, as it can turn bitter.
Now it’s time to stir in the crushed tomatoes and stewed tomatoes. Pour them into the pot along with the chicken stock. As you mix these ingredients, you’ll see the vibrant color of the tomatoes brighten the soup. This is where the magic truly begins!
Add in the dried basil, sugar, and black pepper. Stir everything together and bring it all to a gentle simmer. Let it simmer for about 10 minutes, stirring occasionally. This allows the flavors to meld beautifully and develop depth.
Carefully transfer the soup ingredients to a blender, working in batches if needed. Blend until smooth. You can also use an immersion blender directly in the pot, which I find to be much easier and less messy. The soup should reach a velvety consistency that is just divine.
Return the blended soup to the pot over medium heat. This is the moment to stir in the heavy cream and parmesan cheese. The cream adds richness, while the cheese brings an extra layer of flavor. Stir until the cheese is melted and incorporated, creating a luscious, creamy soup.
Finally, serve your Quick Tomato Soup with a sprinkle of freshly grated parmesan cheese on top and some chopped basil for garnish. Enjoy it warm with crusty bread or a classic grilled cheese!
