Tomato Basil Parmesan Soup Recipe

If there’s one feel-good dish guaranteed to win over even the pickiest of palates, it’s Tomato Basil Parmesan Soup. Creamy, vibrant, and loaded with fresh basil and nutty Parmesan, this soup is a hug in a bowl. You get rich tomato flavor perfectly balanced by savory cheese and a touch of cream, making every spoonful comforting yet irresistible. Whether you’re craving a cozy weeknight meal, a show-stopping starter for guests, or simply a way to use up pantry staples, this classic soup fits the bill and then some!

Tomato Basil Parmesan Soup Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Tomato Basil Parmesan Soup lies in its simple, high-quality ingredients. Each component adds depth, color, and a unique spark to the final bowl, so be sure to use the freshest elements you can find — small touches make a big difference here!

  • Olive oil: Adds a subtle richness and helps coax sweet flavors from the onion and garlic as they sauté.
  • Onion: Diced small, onion provides the aromatic base that makes the soup so savory.
  • Garlic: Just two cloves, minced, lend that delightful garlicky kick you expect in a great tomato soup.
  • Canned diced tomatoes (with juice): The backbone of the soup, giving it vibrant color and intense tomato flavor—you’ll want both cans to include their juice for extra richness.
  • Tomato paste: Adds concentration and amplifies the tomato undertones so the soup really tastes homemade.
  • Sugar (optional): Just a teaspoon helps round out the tanginess of the tomatoes, if needed.
  • Chicken or vegetable broth: Provides depth and body; opt for vegetable to keep the soup vegetarian.
  • Salt and black pepper: Essential for seasoning and highlighting all those sun-ripened flavors.
  • Dried oregano: Adds a whisper of Italian seasoning, making the soup fragrant and full-bodied.
  • Crushed red pepper flakes (optional): For a gentle, warming spice—add more or less depending on your heat preference.
  • Grated Parmesan cheese: The game-changer! This brings a salty, nutty depth while melting in for creaminess.
  • Heavy cream: Delivers a luxurious texture and that dreamy mouthfeel that sets this soup apart.
  • Fresh basil: Chopped for a pop of color and unmistakably fresh, herby aroma and taste.
  • Extra Parmesan and fresh basil (for garnish): Never skip the toppings—they turn each bowl into a restaurant-worthy treat!

How to Make Tomato Basil Parmesan Soup

Step 1: Sauté Onion and Garlic

Begin by heating the olive oil in a large soup pot over medium heat. Add your diced onion and sauté for about 4 to 5 minutes. Look for the onion to turn soft and translucent—you’re not looking to brown it, just to coax out its natural sweetness. Stir in the minced garlic and cook for just one minute more; this quick step releases all those savory aromas and builds the first big layer of flavor.

Step 2: Add Tomatoes and Seasonings

Pour in both cans of diced tomatoes (juice included), then stir in the tomato paste and sugar if using, for a rounded-out flavor. Add the broth, salt, pepper, dried oregano, and a sprinkle of crushed red pepper flakes if you like a bit of heat. Give everything a good stir, crank up the heat slightly, and let the pot come gently to a simmer.

Step 3: Simmer for Flavor

Reduce the heat to maintain a friendly bubbling simmer and let the mixture cook for 15 to 20 minutes. Take this time to let the flavors meld and deepen—the kitchen will start to smell amazing, and you’ll notice the color of the soup becoming richer by the minute.

Step 4: Blend the Soup

If you like your Tomato Basil Parmesan Soup ultra-smooth, use an immersion blender right in the pot until you reach your preferred consistency. Want a heartier, more rustic feel? Blend only part of the soup or skip blending altogether for extra texture.

Step 5: Add Parmesan and Cream

Lower the heat to a gentle simmer and stir in the grated Parmesan cheese. Watch as it melts seamlessly into the soup, adding body and savoriness. Slowly drizzle in the heavy cream, stirring constantly. Let it all heat through for another 2 to 3 minutes, but be careful not to let it boil—this keeps the cream from separating.

Step 6: Stir in Fresh Basil and Serve

Finally, take the pot off the heat and stir in your freshly chopped basil. The burst of green color and fragrance is the finishing touch. Ladle the hot soup into bowls and don’t forget to add a flurry of extra Parmesan and basil on top for maximum impact!

How to Serve Tomato Basil Parmesan Soup

Tomato Basil Parmesan Soup Recipe - Recipe Image

Garnishes

For a show-stopping presentation, shower each bowl of Tomato Basil Parmesan Soup with a little extra grated Parmesan and a sprinkle of freshly chopped basil. A drizzle of good olive oil or a few homemade croutons make it even more special—you truly can’t go wrong with toppings in this case!

Side Dishes

This soup’s creamy richness and zippy tomato flavor cry out for a crunchy, buttery companion. Classic grilled cheese sandwiches, garlic bread, or even a bright arugula salad on the side balance each spoonful beautifully. It’s one of those meals that feels like a warm embrace no matter how you serve it.

Creative Ways to Present

Don’t just pour and go—try serving Tomato Basil Parmesan Soup in mugs for a cozy appetizer, or swirl in a little pesto for a gourmet twist. For dinner parties, mini soup shooters with herby breadsticks make for an unforgettable, elegant starter.

Make Ahead and Storage

Storing Leftovers

Leftover Tomato Basil Parmesan Soup keeps like a dream. Allow any extra soup to cool completely, then transfer it to an airtight container and stash it in the fridge. It will stay fresh for up to 4 days, and honestly, the flavors get even better as they mingle.

Freezing

This soup freezes surprisingly well, though you may want to leave out the cream until reheating for the best texture. Pour cooled soup into freezer-safe containers, leaving a little space for expansion. It’ll keep in the freezer for up to 3 months. When you want to enjoy it, simply thaw overnight in the fridge.

Reheating

To reheat, warm the soup gently on the stovetop over low to medium heat, stirring often until hot throughout. If the soup looks a little thick, just add a splash of broth to loosen. Add the cream after reheating if you left it out before freezing, and garnish freshly before serving for that just-made magic.

FAQs

Can I use fresh tomatoes instead of canned?

Absolutely! Fresh, ripe tomatoes (especially in peak summer) can take this soup to a whole new level. You’ll want to peel and chop about 4 cups worth, and maybe adjust the simmering time to ensure they break down and release their natural sweetness.

Is Tomato Basil Parmesan Soup vegetarian?

Yes, simply use vegetable broth and make sure your Parmesan cheese is vegetarian-friendly, as some traditional versions contain animal rennet. The soup remains every bit as flavorful and comforting no matter which broth you choose.

What’s the best way to get a creamy texture if I don’t have an immersion blender?

No immersion blender? No problem! Carefully transfer the hot soup in batches to a regular blender (vent the lid slightly for steam) and blend until smooth. Just be cautious with the hot liquid and use a towel to cover the lid for safety.

Can I make this soup lighter?

For a lighter twist, swap the heavy cream for half-and-half or whole milk. You’ll still get a lovely creamy result, just with a bit less richness—perfect for those wanting a slightly lighter meal.

What can I do if my soup is too acidic?

If your Tomato Basil Parmesan Soup tastes too tangy, that small spoonful of sugar can work wonders to mellow the acidity. Alternatively, a splash more cream will balance things out while making the finished soup even silkier.

Final Thoughts

If you’re searching for a soup that brings comfort, flavor, and a touch of wow to your table, Tomato Basil Parmesan Soup is the answer. It’s as inviting as it is easy to prepare, and far more than the sum of its humble parts. Give it a try—the first spoonful will warm your heart and have everyone asking for seconds!

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Tomato Basil Parmesan Soup Recipe

Tomato Basil Parmesan Soup Recipe


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4.6 from 16 reviews

  • Author: admin
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Diet: Non-Vegetarian

Description

A comforting and creamy Tomato Basil Parmesan Soup that is perfect for a cozy night in. This vegetarian soup is bursting with flavor from tomatoes, basil, and Parmesan cheese.


Ingredients

Scale

Soup:

  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 (14.5-ounce) cans diced tomatoes with juice
  • 1 tablespoon tomato paste
  • 1 teaspoon sugar (optional)
  • 3 cups chicken or vegetable broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup heavy cream
  • 1/4 cup fresh basil, chopped
  • Extra Parmesan and fresh basil for garnish

Instructions

  1. Heat olive oil: In a large soup pot over medium heat, sauté the onion until softened, about 4 to 5 minutes.
  2. Add garlic: Stir in garlic and cook for another minute until fragrant.
  3. Add ingredients: Add diced tomatoes, tomato paste, sugar, broth, salt, pepper, oregano, and red pepper flakes. Simmer for 15 to 20 minutes.
  4. Blend: Use an immersion blender to blend the soup until smooth, or leave slightly chunky. Reduce heat.
  5. Finish soup: Stir in Parmesan until melted, then slowly add heavy cream. Cook for 2 to 3 minutes.
  6. Final touches: Add fresh basil, stir, and serve hot, garnished with more Parmesan and basil.

Notes

  • For a vegetarian version, use vegetable broth and ensure Parmesan is vegetarian-friendly.
  • You can use half-and-half or whole milk for a lighter soup.
  • This soup pairs well with grilled cheese or garlic bread.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 1/2 cups
  • Calories: 310
  • Sugar: 8g
  • Sodium: 760mg
  • Fat: 21g
  • Saturated Fat: 10g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 19g
  • Fiber: 3g
  • Protein: 10g
  • Cholesterol: 40mg

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