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Creamy Tomato Soup

Written on Saturday, 20 January 2018 | January 20, 2018



  • Extra Virgin Olive Oil 2 tbsp
  • Butter 2 tbsp
  • Onion (sliced) 1
  • Garlic Cloves 3 (chopped)
  • Red Chili Flakes 1/4 tsp
  • Salt as needed
  • Black Pepper 1 tsp
  • Tomatoes 4-5 
  • Sugar 1/4 tsp
  • Chicken (shredded) 2 cup
  • Fresh Basil 1 tsp (or 2 tbsp dried basil)
  • Heavy Cream 1 cup
  • Fresh Basil leaves (for garnishing)
  • Parmesan Cheese (for garnishing)


  1. In pan, heat oil at medium heat. Add onions and saute for 10 minutes or until soft.
  2. Add garlic, red chili flakes, salt, and pepper. Cook for 2-3 minutes.
  3. Add tomatoes and sugar. Cook for 10 minutes with constant stirring tomatoes with a wooden spoon.
  4. Stir in chicken and cook for 10 minutes more. Add basil leaves.
  5. Blend until smooth and creamy with in a kitchen blender. Be careful as the soup will be hot so vent the lid to release the steam.
  6. Stir in heavy cream. Add more if you want it to be creamier. Add Salt as needed.
  7. Garnish with fresh parmesan cheese and butter.


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