There are few things in this world more nostalgic than a steaming bowl of tomato soup paired with a gooey grilled cheese sandwich. It’s the ultimate comfort food duo. Today, I’m sharing my favorite version: a Creamy Tomato Basil Soup with Parmesan that feels like a warm hug on a cold day.
While I love a hearty meal like my beef and vegetable soup, sometimes simplicity wins. This recipe takes humble canned tomatoes and elevates them with fresh herbs and nutty parmesan. It’s velvety, rich, and perfect for dipping. If you are looking for a tomato soup recipe that is easy enough for a weeknight but special enough for company, this is it.
Why This Soup Belongs in Your Bowl
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Creamy Tomato Basil Soup with Parmesan
- Total Time: 30 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
A rich and velvety tomato soup featuring sweet San Marzano tomatoes, fresh basil, and savory Parmesan cheese. The ultimate comfort food ready in 30 minutes.
Ingredients
– 2 cans (28 oz each) whole peeled tomatoes
– 2 tbsp unsalted butter
– 1 tbsp olive oil
– 1 yellow onion, chopped
– 4 cloves garlic, minced
– 2 cups chicken or vegetable broth
– 1/2 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1/2 cup fresh basil leaves, chopped
– 1/4 tsp red pepper flakes (optional)
– Salt and black pepper to taste
Instructions
1. Sauté: In a large pot, melt butter and oil over medium heat. Cook onions until soft (5 mins). Add garlic and red pepper flakes; cook for 1 minute.
2. Simmer: Add tomatoes and broth. Bring to a boil, reduce heat, and simmer for 20 minutes.
3. Blend: Use an immersion blender to puree the soup until smooth and creamy.
4. Finish: Stir in heavy cream and Parmesan cheese until melted. Remove from heat and stir in fresh basil.
5. Serve: Season with salt and pepper. Serve hot with crusty bread.
Notes
– Tomatoes: San Marzano tomatoes yield the best flavor.
– Storage: Keep in the fridge for 4 days. Reheat gently.
– Dairy-Free: Use coconut milk instead of cream for a twist.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: lunch / Soup
- Cuisine: American
Nutrition
- Serving Size: 1 Bowl
- Calories: 240
- Fat: 16
- Trans Fat: 0
- Carbohydrates: 18
- Protein: 8
I have tried countless versions of this classic, but this one sticks for a few reasons:
- Texture Perfection: It strikes the perfect balance rich and velvety without being heavy like a chowder.
- Minimal Effort: Unlike a complex creamy chicken noodle soup that requires chopping and simmering meat, this comes together in under 30 minutes.
- Pantry Friendly: You likely have the ingredients right now. It’s a lifesaver when the fridge looks empty.
Related Recipes
The Ingredient Breakdown
To make the best creamy tomato soup, quality matters, but you don’t need expensive items.
The Tomato Base
I rely on high-quality whole peeled canned tomatoes (San Marzano style is best). They break down beautifully and offer a sweeter flavor than crushed tomatoes. Roasting fresh tomatoes is delicious, but for a quick tomato basil soup, canned is the way to go.
The Aromatics
Onion and garlic are essential. I sauté them in a mix of butter and olive oil. The butter adds a rich dairy note right from the start, while the oil prevents burning.
The Freshness
Fresh basil is non-negotiable here. Dried basil just doesn’t offer that same peppery, sweet aroma. I add it at the very end to keep the color bright.
The Creaminess
Heavy cream provides that luxurious texture. However, the secret weapon is the Parmesan cheese stirred in at the end. It adds a salty, savory depth that takes a standard tomato basil soup recipe to the next level.
Simmering Simplicity: Step-by-Step
Making soup should be a relaxing process. Grab your favorite pot (I use a Dutch oven) and let’s get started.
Step 1: Sauté the Base
Melt butter with a splash of olive oil in your pot over medium heat. Add diced onions and cook until they are soft and translucent, about 5 minutes. Add the minced garlic and red pepper flakes (if using) and cook for just another minute until fragrant.
Step 2: The Simmer
Add the canned tomatoes (with their juices) and chicken or vegetable broth. Bring it to a boil, then lower the heat. Let it simmer gently for 15-20 minutes. This allows the flavors to meld and the onions to become completely tender.
Step 3: Blend It Up
This is where the magic happens. Use an immersion blender to puree the soup directly in the pot until smooth. If you don’t have one, transfer carefully to a standard blender. You want a silky consistency that defines a great tomato soup.
Step 4: Cream and Cheese
Stir in the heavy cream and the grated Parmesan cheese. The heat of the soup will melt the cheese instantly. Finally, stir in the fresh chopped basil. Taste and season with salt and pepper.
Variations and Pairings
This recipe is a wonderful canvas for your own creativity.
Lighten It Up
If you want something lighter, similar to my healthy lentil soup, you can skip the heavy cream and use milk or even just extra broth, though the texture will be thinner.
Add Some Texture
While I prefer this smooth, some people like a chunky soup. You can pulse the blender fewer times to leave some tomato pieces intact. Or, top it with croutons for crunch, much like the garnish on my chicken tortilla soup.
The Cheese Factor
If you love cheesy soups like my broccoli cheddar comfort soup, feel free to add more Parmesan or even a handful of sharp cheddar. It changes the flavor profile but is absolutely delicious.
Serving Suggestions
Serve this with crusty sourdough, garlic bread, or the classic grilled cheese. It’s also fantastic as a side dish to a simple roasted chicken.
Final Spoonfuls
Cooking doesn’t have to be complicated to be memorable. This Creamy Tomato Basil Soup with Parmesan is proof that the simplest ingredients often make the best meals. It’s vibrant, comforting, and ready in no time.
I hope you enjoy this cozy bowl as much as I do!
