Themes⚙
Tomato Basil Soup with Parmesan
Cook tomato basil soup with Parmesan in 30 minutes using canned tomatoes, fresh basil and cream for a rich weeknight starter.
Creamy Tomato Basil Soup with Parmesan is a smooth, comforting dish that blends ripe tomatoes, fresh basil leaves, aromatic onions and garlic, and a touch of cream to achieve a velvety consistency. Finished with grated Parmesan cheese for added depth and a subtle nutty finish, this soup balances bright acidity with gentle richness, making it suitable as either a light entrée or an elegant starter. Commonly prepared during cooler months when a warming meal is desired, it is equally popular year-round as a quick weeknight dinner or for entertaining, thanks to its straightforward preparation and familiar, crowd-pleasing flavors.
Tomato Basil Soup with Parmesan
Ready in about 30 minutes with mostly pantry staples, this one-pot soup makes weeknights easy without sacrificing flavor. The base freezes well, so you can batch-cook now and reheat individual portions for quick comfort whenever you need it.
Prep Time
10 minutes
10 minutes
Cook Time
30 minutes
30 minutes
Total Time
40 minutes
40 minutes
Ingredients
Extra-virgin olive oil, 2 tbsp
- Unsalted butter, 2 tbsp
- Yellow onion (medium) finely diced, 1
- Carrot (medium) peeled and diced, 1
- Celery stalk diced, 1
- Garlic cloves minced, 3
- Tomato paste, 2 tbsp
- Crushed San Marzano tomatoes with juices, 2 cans (28 oz each)
- Low-sodium chicken broth (or vegetable broth), 4 cups
- Granulated sugar, 1 tsp
- Kosher salt, 1½ tsp (plus more to taste)
- Freshly ground black pepper, ½ tsp
- Dried oregano, ½ tsp
- Bay leaf, 1
- Fresh basil leaves loosely packed, 1 cup (≈ 20 leaves)
- Heavy cream (or half-and-half), 1 cup
- Freshly grated Parmesan cheese, 1 cup (plus extra for serving)
- Red pepper flakes, ¼ tsp (optional, for gentle heat)
- Balsamic vinegar, 1 tsp (optional, for brightness)
- Homemade or store-bought croutons, 1 cup (optional garnish)
- Chopped fresh parsley, 2 tbsp (optional garnish)
Method
Heat olive oil in a large pot over medium heat
- Add diced onion and cook until translucent
- Stir in minced garlic and sauté until fragrant
- Blend in tomato paste and cook for one minute to deepen flavor
- Pour in crushed tomatoes and vegetable broth
- Season with salt, black pepper, and a pinch of sugar
- Add chopped fresh basil leaves
- Bring the mixture to a gentle boil
- Reduce heat and let the soup simmer for 20 minutes
- Remove the pot from heat
- Use an immersion blender to purée the soup until silky smooth
- Return the pot to low heat
- Stir in heavy cream until fully incorporated
- Fold in freshly grated Parmesan cheese until melted
- Taste and adjust seasoning as needed
- Ladle the soup into bowls
- Garnish with extra basil ribbons and a sprinkle of Parmesan before serving
Nutrition (whole recipe)
Calories
2213 kcal Protein
65 g Fat
166 g Carbs
117 g Fiber
21 g Sugar
66 g
2213 kcal Protein
65 g Fat
166 g Carbs
117 g Fiber
21 g Sugar
66 g
Notes
Sauté a tablespoon of tomato paste with the onions until it caramelizes—this brief step amplifies the tomatoes’ natural sweetness and adds depth. For even richer flavor, toss in a Parmesan rind during the simmer, then remove it before blending.
why this recipe
This tomato basil soup with parmesan is worth every homemade effort because it marries the bright, sun-kissed sweetness of slow-simmered tomatoes with the aromatic lift of fresh basil, all bound together by a velvety swirl of cream and a generous snowfall of sharp, nutty parmesan. The result is a luxurious bowl that feels both comforting and refined, delivering restaurant-quality depth of flavor in under an hour. Each spoonful strikes a perfect balance between tangy and savory, while the cheese melts into silky ribbons that enrich the broth without overpowering its garden-fresh essence. Whether you’re craving a quick weeknight dinner or an impressive starter for guests, this soup’s incomparable creaminess and layered taste will convince even the most discerning palates that true culinary delight can be effortlessly achieved at home.
FAQs
FAQ acf
Frequently Asked Questions
Can I prepare this tomato basil soup in advance and freeze it for later?
Yes—cook the soup through the simmering stage, then cool and freeze the tomato-basil base (without the cream and Parmesan) in airtight containers for up to 3 months. When ready to serve, thaw, reheat, and stir in the cream and cheese just before ladling to preserve their smooth texture.
Can I use fresh tomatoes instead of canned crushed tomatoes, and how should I adjust the recipe?
Yes—swap the two 28-oz cans for roughly 4 lb (1.8 kg) of very ripe tomatoes, cored, chopped, and (preferably) peeled or briefly roasted to intensify flavor. Because fresh tomatoes contain more water but less built-in seasoning, simmer the soup 10–15 minutes longer to concentrate, taste midway, and adjust with an extra pinch of salt/sugar or a spoonful more tomato paste if needed.
How can I make this soup dairy-free or vegan?
Sauté the vegetables in extra olive oil instead of butter, use vegetable broth, and replace the heavy cream with an equal amount of full-fat coconut milk, oat cream, or blended cashew “cream.” Omit the Parmesan or finish the soup with 2–3 Tbsp nutritional yeast or a vegan Parmesan substitute, and be sure any croutons are dairy-free to keep the dish fully plant-based.