Creamy Tomato Basil Soup with Parmesan Meatballs

Luscious creamy tomato soup with mini tender meatballs. This is the ultimate comfort food. Serve it with a grilled cheese for obvious reasons.

Yield: 4-6 Servings

Creamy Tomato Basil Soup with Parmesan Meatballs

Prep time: 1 MinCook time: 1 MinTotal time: 2 Min

Ingredients

Tomato Basil Soup
  • 2 - 28oz cans San Marzano Whole Peeled Tomatoes
  • 1 cup Chicken Stock, low sodium/unsalted
  • 1 cup Yellow Onion, chopped
  • 1/2 cup Carrot, chopped
  • 1/2 cup Celery, chopped
  • 2 Garlic Cloves, whole
  • 1 TB Tomato Paste
  • 1 bunch Basil Leaves (about 1 cup)
  • 4 sprigs Thyme
  • 1 inch Parmesan Rind
  • 1/2 cup Cream
  • 1 tsp Granulated Sugar
  • Kosher Salt
  • Black Pepper
  • Olive Oil
  • Grated Parmesan, for serving
Meatballs
  • 1 pound Ground Beef
  • 1/2 cup Basil, chopped
  • 1/4 cup Parmesan, grated
  • 1 Egg
  • 1/2 cup Onion, chopped
  • 3 Garlic Cloves, minced
  • 1/4 cup Breadcrumbs
  • 1/4 cup Milk
  • 1 tsp Kosher Salt
  • Black Pepper

Instructions

Tomato Basil Soup
  1. Heat a large pot with olive oil to medium/low heat.
  2. Add in onion, carrot, celery and garlic.
  3. Season with salt and pepper and sweat down for about 10 minutes.
  4. Add in tomato paste and chicken stock.
  5. Add in thyme, basil, tomatoes, parmesan rind.
  6. Bring to a boil, then cover and lower to simmer for 20 minutes.
  7. After 20 minutes, uncover the soup and continue to simmer for another 20 minutes.
  8. Turn off the heat and allow to cool down a bit before blending.
  9. Remove parmesan rind and thyme sprigs and blend soup until smooth using a blender or immersion blender.
  10. Add in cream, sugar and season with salt and pepper.
  11. Add in meatballs and simmer for a couple minutes.
  12. Finish soup with a drizzle of olive oil, grated parmesan and chopped basil.
Meatballs
  1. Sweat onions and garlic in a pan with olive oil until translucent. Set aside to cool. If you add this into the mixture while hot it may scramble the egg.
  2. Combine milk and breadcrumbs together and let sit until the milk is fully absorbed.
  3. Once the onions and garlic have cooled, combine all ingredients in a bowl and gently mix together.
  4. Scoop about 1 TB amount of filling and roll into mini meatballs.
  5. Heat pan with olive oil to medium heat.
  6. Sear meatballs on all sides and add into the tomato soup.

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Meet Kelly

Kelly Ruben is a Michelin Star trained chef and recipe developer based in New York City. She is a private chef for celebrities and high profile families and shares delicious recipes and cooking tips with her online community of over 94,000 food lovers from around the world!

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