Creamy Tomato Parmesan Soup with Fresh Basil

Name: Creamy Tomato Parmesan Soup with Fresh Basil
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Italian
Ingredients: 2 tbsp Olive oil; 1 medium Yellow onion, diced; 3 cloves Garlic cloves, minced; 28 oz Canned whole tomatoes; 2 tbsp Tomato paste; 2 cups Vegetable broth; ½ cup Heavy cream; ¾ cup Parmesan cheese, grated; 1 tsp Salt; ½ tsp Black pepper; 1 tsp Sugar; 8 leaves Fresh basil leaves; ¼ tsp Crushed red pepper flakes

Ruby Williams

Published: June 7, 2026

Categories: Vegetables, Soups

Tags: Comfort Food, Vegetarian, easy, Soup, Parmesan, Tomato

Tomato Parmesan Soup

Silky tomato soup enriched with Parmesan cream and fresh basil. A comforting classic that's elegant enough for entertaining.

Prep Time:10 minCook Time:30 minTotal Time:40 minServings:4Difficulty:Easy

This Creamy Tomato Parmesan Soup is pure comfort in a bowl. There's something magical about the way ripe tomatoes transform into velvety soup, especially when you stir in that luxurious Parmesan-enriched cream. It's the kind of dish that tastes like you spent hours in the kitchen, yet comes together in under an hour.

What I love most is how versatile this soup is. Serve it as a starter for a special dinner, pair it with a grilled cheese sandwich for lunch, or enjoy it as a light supper with crusty bread. The fresh basil isn't just garnish—it's the finishing touch that brings brightness and aroma to every spoonful.

Nutrition (per serving)

Calories:285 kcal

Protein:9 g

Carbs:18 g

Fat:20 g

Directions

1

Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 5 minutes until softened and fragrant.
2

Stir in minced garlic and tomato paste, cooking for 1-2 minutes to deepen the flavors.
3

Add canned tomatoes with their juices and vegetable broth. Bring to a simmer and cook uncovered for 15 minutes.
4

Using an immersion blender, carefully blend the soup until smooth and creamy. Alternatively, transfer in batches to a blender and blend until smooth, then return to the pot.
5

Stir in heavy cream and reduce heat to low. Add grated Parmesan cheese slowly, stirring constantly until fully melted and incorporated.
6

Season with salt, black pepper, sugar, and red pepper flakes to taste. Simmer for 2-3 minutes more without boiling.
7

Ladle soup into bowls and garnish with fresh basil leaves, extra Parmesan shavings, and a crack of black pepper.

Ingredients

Olive oil:2 tbsp
Yellow onion, diced:1 medium
Garlic cloves, minced:3 cloves
Canned whole tomatoes:28 oz
Tomato paste:2 tbsp
Vegetable broth:2 cups
Heavy cream:½ cup
Parmesan cheese, grated:¾ cup
Salt:1 tsp
Black pepper:½ tsp
Sugar:1 tsp
Fresh basil leaves:8 leaves
Crushed red pepper flakes:¼ tsp

Tips & Notes

Don't let the soup boil after adding cream—it can separate. Keep the heat at a gentle simmer.
For a lighter version, use half-and-half or milk instead of heavy cream.
Fresh tomatoes can replace canned—you'll need about 2 pounds. Blanch, peel, and chop them before cooking.
Make this soup ahead: cool completely before storing in the fridge for up to 3 days. Reheat gently on the stovetop.
The soup freezes beautifully—freeze without the cream, then add it when reheating.