Tomato soup can be rough if your stomach’s even a little off — acid just lingers. But this version? Balanced. Cream helps. Parmesan too. Warm, smooth, cozy. Low acid, but still full-flavored. No harsh bite.

So yeah, it’s still tomato soup — but not that sharp, sour kind that kicks back. This one’s mellow. Creamy, buttery base. Onions soften things out. No lemon, no vinegar, nothing wild. Fresh basil brings that herb lift. Smooth if you blend it — or leave it chunky if you’re into that. Start to finish in under 30. One pot. Easy to digest, kinda like comfort in a bowl when you’ve had a long day.

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Ingredients Needed:

4 tbsp unsalted butter: softens onions, keeps things rich.
2 yellow onions: chopped fine, brings sweetness, not spice.
3 garlic cloves: minced — flavor without acid.
56 oz crushed tomatoes: use San Marzano if possible — they’re lower acid.
2 cups chicken stock: or low acid veggie broth if you need it meatless.
¼ cup fresh basil: calming herb, softens sharp tomato edges.
1 tbsp sugar: don’t skip — balances acidity.
½ tsp black pepper: optional — skip if you’re sensitive.
½ cup heavy cream: reduces acid hit, makes it silky.
⅓ cup grated parmesan: adds that savory backbone.

How To Make Low Acid Tomato Soup:

Cook the Onions:
Butter goes into a big non-metal pot. Medium heat. Toss in onions, sauté slow for like 10-12 min. You want golden soft, not burnt. Garlic in last minute.

Add Tomatoes + Broth:
Pour in crushed tomatoes, juice and all. Add chicken stock, basil, sugar, and black pepper (if you’re using). Bring it up to a simmer. Lid on, but just partway. Let it go 10 min.

Blend it Smooth (or Don’t):
If you like creamy — immersion blender time. Or batch it into a stand blender, just be careful — hot soup expands. Then back in the pot.

Finish It Off:
Heavy cream goes in. Parmesan too. Stir until it’s all melted together and warm. Taste test. Add a lil’ more sugar or cream if it’s still sharp.

Recipe Tips:

Use non-reactive pots (like enameled cast iron) — helps prevent that metallic taste.
Always check your tomatoes — not all canned ones are equal. San Marzano is your best bet.
Add cream after blending — it holds texture better.
Fresh basil is softer on the stomach than dried.

How to Store & Reheat:

Room Temperature: Safe for 1–2 hours.
Fridge: In airtight container, up to 4 days.
Freezer: Up to 2 months. Reheat slow on stove.

Nutrition Facts (Approx. per serving):

Calories: 222
Sodium: 480mg
Protein: 7g
Fat: 14g
Carbs: 22g
Fibre: 4g
Sugar: 9g

FAQs:

Is tomato soup okay for a low acid diet?
Yes — if it’s adjusted with cream and sugar like this one. It helps neutralize acidity.

What tomatoes are least acidic?
San Marzano or canned tomatoes labeled low-acid. Always check.

Can I use milk instead of cream?
Not really the same. Cream balances acid way better and won’t curdle.

Does basil help with acidity?
Yep — it’s naturally soothing and cuts that acidic edge.

Can I leave out the parmesan?
Sure — it’s mostly for flavor. Just up the basil or add a splash more cream.