If you crave comfort in a bowl, nothing quite compares to a piping hot serving of Tomato Basil Parmesan Soup. This wonderfully creamy, soul-soothing classic brings together tart tomatoes, savory Parmesan cheese, and fragrant basil in a harmonious celebration of flavors—that’s why it has become one of my most-requested recipes! Whether it’s a chilly evening or just one of those days when you need a culinary hug, you’ll find this soup is as satisfying as it is easy to prepare.
Ingredients You’ll Need
What makes Tomato Basil Parmesan Soup a true winner is its short list of simple, honest ingredients. Each one is essential, bringing something unique to the table—think of them like the dream team behind that rich flavor, velvety texture, and irresistible aroma.
- Olive oil: Adds a lush, slightly fruity base that helps the veggies sauté beautifully.
- Onion: The secret to a deep, savory flavor—take your time softening it for an extra layer of sweetness.
- Garlic: Just a touch, but it lifts everything with its signature warmth and aroma.
- Crushed tomatoes: The backbone of the soup—use quality canned tomatoes for the best rich, vibrant flavor (or fresh, if you’re going seasonal).
- Tomato paste: Intensifies the tomato flavor and helps create that perfect velvety texture.
- Vegetable broth: For a silky, savory base that keeps the soup vegetarian but deeply flavorful.
- Sugar: A pinch is all you need to round out the acidity and balance the tomatoes.
- Salt: Essential to pop all the flavors and wake up your taste buds.
- Black pepper: Brings a subtle warmth that lingers with every spoonful.
- Dried oregano: A classic Italian touch, which plays so well with tomato’s tanginess.
- Dried basil (or fresh): Fresh gets you incredible aroma, dried is great in a pinch—either way, basil sings here.
- Heavy cream: The game changer! Adds luxurious creaminess to each spoonful of Tomato Basil Parmesan Soup.
- Grated Parmesan cheese: You’ll love how the salty, nutty cheese melts right in for rich, cheesy undertones.
- Fresh basil leaves for garnish (optional): Go the extra mile with a sprinkle on top—so pretty and extra fragrant.
How to Make Tomato Basil Parmesan Soup
Step 1: Sauté the Onion and Garlic
Start this delicious journey by heating olive oil over medium heat in a large pot. Add the chopped onion and let them sweat for 5 to 6 minutes until they turn soft and just a hint golden. Stir in the minced garlic and cook for another minute—you’ll know exactly when it’s ready by the smell alone: pure heaven!
Step 2: Add Tomatoes and Flavorings
With the onion and garlic perfectly softened, add your crushed tomatoes, tomato paste, and vegetable broth. Sprinkle in the sugar, salt, black pepper, oregano, and basil. Give it all a good stir to combine—the mix should look vibrant and smell already amazing.
Step 3: Simmer for Depth of Flavor
Bring the mixture to a gentle boil, then drop the heat and let everything simmer together for 20 to 25 minutes. This is when all those bold flavors meld and develop, building the robust personality that makes Tomato Basil Parmesan Soup so unforgettable.
Step 4: Blend Until Creamy Smooth
Use an immersion blender directly in the pot to puree the soup until perfectly smooth—or, if you prefer, transfer the mixture in batches to a stand blender. Blend carefully for that dreamy, silky consistency; this is what makes every spoonful feel so luxurious.
Step 5: Add Cream and Parmesan
Return the soup to low heat. Stir in the heavy cream and grated Parmesan, allowing each ingredient to melt and meld right into the soup. Simmer gently for 5 minutes, stirring occasionally, until everything is velvety, cheesy, and utterly inviting.
Step 6: Taste and Adjust
Give your Tomato Basil Parmesan Soup a taste—this is your moment to tweak any salt or pepper to your liking. You’re now ready to ladle up and enjoy, piping hot and garnished with fresh basil if desired!
How to Serve Tomato Basil Parmesan Soup
Garnishes
Elevate your bowl with a sprinkle of freshly shredded Parmesan, a drizzle of olive oil, or a handful of torn basil leaves scattered right before serving. A twist of cracked black pepper on top wouldn’t go amiss, either. These finishing touches not only make your Tomato Basil Parmesan Soup look irresistible but boost the aroma and flavor as well.
Side Dishes
Nothing pairs quite as beautifully with Tomato Basil Parmesan Soup as a classic grilled cheese sandwich—crispy, melty, and perfect for dunking. Crusty bread, a warm baguette, or homemade focaccia are also wonderful for sopping up every last drop. If you’d like something lighter, try with a leafy green salad dressed in a zingy vinaigrette.
Creative Ways to Present
For a touch of fun, serve your soup in small mugs or espresso cups for a cozy starter at dinner parties. Or, ladle it into hollowed bread bowls for family-style comfort food. I even love pouring it into thermoses for a soul-warming picnic or workday lunch—Tomato Basil Parmesan Soup travels well!
Make Ahead and Storage
Storing Leftovers
Let any leftover Tomato Basil Parmesan Soup cool to room temperature, then transfer to airtight containers. It will keep safely in the fridge for up to four days, and some say the flavors actually deepen after a day or two—easy meal planning for the win!
Freezing
If you’d like to freeze your soup, simply cool it completely and pour into freezer-safe containers, leaving a little headspace for expansion. Tomato Basil Parmesan Soup freezes well for up to three months. For best results, you can freeze it before adding the cream and Parmesan, then add those fresh after thawing and reheating.
Reheating
To reheat, pour the soup into a saucepan and warm over medium-low heat, stirring occasionally until hot. If reheating from frozen, let it thaw overnight in the fridge first, then reheat gently to preserve that creamy texture. Just give it a quick whisk as it warms, and it’ll be good as new!
FAQs
Can I use fresh tomatoes instead of canned?
Absolutely! If tomatoes are in season, use about 3 pounds, peeled and chopped. You’ll get a brighter, fresh-from-the-garden taste that makes the Tomato Basil Parmesan Soup especially special in summer.
How can I make Tomato Basil Parmesan Soup lighter?
For a lighter version, simply swap out the heavy cream for half-and-half, or try a splash of milk. You’ll still have a creamy texture but with fewer calories.
What’s the best vegetarian-friendly Parmesan?
Look for Parmesans that are labeled vegetarian or use a cheese made without animal rennet. There are several brands available at most supermarkets, so you can enjoy Tomato Basil Parmesan Soup worry-free!
Can I make this soup ahead of time?
Definitely. Tomato Basil Parmesan Soup can be made a day or two in advance and stored in the fridge. The flavors tend to intensify overnight, resulting in an even tastier soup the next day.
Is it necessary to use an immersion blender?
Not at all! An immersion blender is super convenient (and saves on dishwashing), but you can carefully transfer the soup in batches to a traditional blender for the same perfectly smooth results.
Final Thoughts
So there you have it—every reason you need to treat yourself (or someone you love) to a big, soul-hugging bowl of Tomato Basil Parmesan Soup. With just a handful of ingredients and a few simple steps, you’ll have an irresistible homemade soup that soothes, satisfies, and impresses every single time. Try it soon, and let it become your new comfort food favorite!
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Tomato Basil Parmesan Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the rich and comforting flavors of this creamy Tomato Basil Parmesan Soup. Perfect for a cozy night in, this vegetarian soup is bursting with the goodness of tomatoes, basil, and Parmesan cheese.
Ingredients
Main Soup:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cans (28 ounces each) crushed tomatoes
- 1 tablespoon tomato paste
- 3 cups vegetable broth
- 1 teaspoon sugar
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil or ¼ cup fresh chopped basil
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
Garnish:
- Fresh basil leaves for garnish (optional)
Instructions
- Heat the olive oil: In a large pot over medium heat, sauté the onion until softened.
- Add garlic and tomatoes: Stir in garlic, crushed tomatoes, tomato paste, vegetable broth, sugar, salt, pepper, oregano, and basil. Simmer for 20-25 minutes.
- Blend the soup: Carefully blend the soup until smooth using an immersion blender or in batches in a regular blender.
- Finish the soup: Return the soup to low heat, stir in cream and Parmesan until melted. Simmer for 5 minutes.
- Adjust seasoning and serve: Taste the soup and adjust seasoning if needed. Serve hot, garnished with fresh basil.
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- You can use fresh tomatoes if preferred—about 3 pounds, peeled and chopped.
- Ensure the Parmesan cheese is vegetarian-friendly to make this soup vegetarian.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 9g
- Sodium: 820mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 35mg
