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
Scale
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
