1-Gather and Prep Ingredients: Begin with gathering everything you need. Chop the onions and mince the garlic to get ready. If you want extra flavor, roasting tomatoes at 400°F for about 25 minutes can deepen the taste, which works well for both regular and vegan takes on creamy tomato soup.

2-Sauté Aromatics: Heat your pot over medium heat and add the butter. Sauté the onions for 10-12 minutes until they soften and turn golden, then add garlic and cook for another minute. This step builds a solid base, and for lighter versions, you can use less butter or a nonstick pan.

3-Add Tomatoes and Simmer: Stir in the crushed tomatoes, chicken stock, basil, sugar, and pepper. Bring it to a boil, then lower the heat and simmer for 10 minutes. This melds the flavors nicely, especially if you’re using canned tomatoes for consistency.

4-Blend for Creaminess: Use an immersion blender to purée the soup in the pot until smooth. If you don’t have one, carefully blend in batches and return it to the pot. This creates the signature texture of creamy tomato soup without any hassle.

5-Finish and Season: Stir in the cream and parmesan, then gently simmer to combine. Taste and adjust with salt or more pepper as needed. Serve hot with extra basil and cheese on top for a fresh touch.