Creamy Tomato Parmesan Soup with Fresh Basil
Tomato Parmesan Soup
Silky tomato soup enriched with Parmesan cream and fresh basil. A comforting classic that's elegant enough for entertaining.
Nutrition (per serving)
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.
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
Instructions
-
Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 5 minutes until softened and fragrant.
-
Stir in minced garlic and tomato paste, cooking for 1-2 minutes to deepen the flavors.
-
Add canned tomatoes with their juices and vegetable broth. Bring to a simmer and cook uncovered for 15 minutes.
-
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.
-
Stir in heavy cream and reduce heat to low. Add grated Parmesan cheese slowly, stirring constantly until fully melted and incorporated.
-
Season with salt, black pepper, sugar, and red pepper flakes to taste. Simmer for 2-3 minutes more without boiling.
-
Ladle soup into bowls and garnish with fresh basil leaves, extra Parmesan shavings, and a crack of black pepper.
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.
