Oh man, this soup is so glorious and rich. It does take a fair amount of time and cream (probably one of the reasons it’s so delicious), so we’ll often look for cream to go on clearance and then freeze it for making this soup or ice cream in the future. This soup is adapted from a deli recipe at Harmons, so get out your scale for this recipe. I’m so glad the deli director at Harmons was always happy to share any recipe you’d ask for, because everything that Harmons makes is so amazing. I did adapt it to make it a little easier and cheaper for certain ingredients, and to add chicken and pasta. This soup is fantastic when served in a bread bowl or with bread in general–dip your bread in it. Or grilled cheese. Delicious.
You can add chicken and/or tortellini to the soup, which we usually do. Take note that this soup does require an immersion blender (unless you make a tiny batch and blend it up in your regular blender). We usually make a giant batch and freeze leftovers in gallon bags, so it always takes longer to make than I think. But it’s so worth it. And it’s wonderful to have in the freezer for an easy meal or in case a friend is sick and needs a quick meal.
If you’re making this gluten free, just don’t add the tortellini. You could potentially cook some gluten free pasta separately and put it in the bottom of each person’s bowl before adding the soup. But it’s pretty great as it is.
We make this giant batch and freeze leftovers in gallon bags for amazing, easy meals.
- 6 lbs. + Chicken Breasts, cubed (optional)
- 1/4 c. Olive Oil
- 1 lb. Yellow Onions, diced
- 1 oz. Garlic, minced
- 1 oz. Salt
- 0.3 oz. Ground Black Pepper
- 3 c. Water
- 1 lb. 8 oz. (24 oz.) Fresh Tomato, 1/2″ dice
- 6 lbs 6 oz (102 oz.) can Diced Tomato (I’ve also sliced whole tomatoes after Sam’s Club stopped carrying the large diced can–but you’ll puree it all anyway)
- 2 lbs. 8 oz. (1 qt. + 1 c.) Heavy Cream
- 16 oz. shredded Italian Cheese
- 0.375+ oz. dried Basil
- 40-60 oz. Frozen Tortellini (optional)