If you’re looking for a comforting, luscious, and flavor-packed soup to warm your soul, this Tomato Basil Parmesan Soup Recipe is an absolute winner. It’s the kind of dish that brings together the rich sweetness of ripe tomatoes, the fragrant freshness of basil, and the savory depth of Parmesan cheese in a perfectly creamy blend. Whether you want a cozy dinner after a busy day or an impressive starter for guests, this recipe is your go-to for silky smooth, dazzlingly vibrant soup that tastes like a hug in a bowl.
Ingredients You’ll Need
The magic of this Tomato Basil Parmesan Soup Recipe lies in its beautifully simple ingredients, each adding a layer of flavor, texture, or color that makes the final bowl irresistibly delicious. These essentials are easy to find but work tirelessly to create something truly special.
- Butter: Provides a rich, velvety base that helps soften the vegetables and enhances the soup’s creaminess.
- Onion (finely chopped): Adds a subtle sweetness and depth when sautéed, forming a flavorful foundation.
- Garlic (minced): Imparts a warm, aromatic punch that brightens the overall flavor.
- Carrots (diced): Bring natural sweetness and a touch of vibrant orange color, balancing acidity.
- Chicken or vegetable broth: Creates the liquid base, infusing savory taste that complements the tomatoes.
- Crushed tomatoes (28 oz can): The heart of this recipe; they give the soup its rich tomato flavor and luscious red hue.
- Heavy cream or milk: Adds creaminess and mellows the acidity, making the soup silky smooth.
- Dried basil or fresh basil (chopped): The signature herb that defines the soup’s bright, herbal character.
- Dried oregano: Offers a subtle earthiness that enhances the tomato’s natural flavors.
- Dried thyme: Adds complexity and a hint of floral notes that deepen the aroma.
- Salt and pepper: Essential for seasoning and balancing all the components perfectly.
- Grated Parmesan cheese: Infuses a savory, nutty richness that elevates the soup to gourmet levels.
- Fresh basil or parsley (chopped): Used as a fresh garnish to add brightness and visual appeal.
How to Make Tomato Basil Parmesan Soup Recipe
Step 1: Sauté the Aromatics
Start by melting the butter in a large pot over medium heat. Once it’s melted and shimmering, add the finely chopped onion and cook until soft and translucent, about 5 to 7 minutes. Then toss in the minced garlic and diced carrots, letting them cook for another 3 to 4 minutes until fragrant and slightly tender. This step is all about building a flavorful base that will carry the soup’s savory notes.
Step 2: Add Broth and Tomatoes
Pour in the chicken or vegetable broth, followed by the crushed tomatoes. Stir everything together, scraping up any bits stuck to the bottom of the pot. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 20 minutes. This will allow the flavors to meld beautifully and the carrots to soften fully.
Step 3: Season and Blend
Add the dried basil, oregano, thyme, salt, and pepper to taste. Stir well, then remove the pot from the heat. Using an immersion blender, carefully puree the soup until it’s completely smooth and creamy. If you don’t have an immersion blender, transfer the soup in batches to a regular blender, blending until silky.
Step 4: Stir in Cream and Parmesan
Return the pot to low heat and slowly stir in the heavy cream or milk, followed by the grated Parmesan cheese. Keep stirring gently until the cheese melts into the soup, creating a rich, velvety texture that’s both indulgent and comforting. Taste and adjust seasoning if needed.
How to Serve Tomato Basil Parmesan Soup Recipe
Garnishes
Serving your Tomato Basil Parmesan Soup Recipe with the right garnishes makes all the difference. Fresh basil or parsley sprinkled on top adds a burst of color and a fresh herbal note that brightens every spoonful. A few extra shavings of Parmesan cheese give a lovely salty contrast and a beautiful finish.
Side Dishes
This soup pairs wonderfully with crusty bread or a warm grilled cheese sandwich, perfect for dipping and complementing the soup’s creamy texture. For a lighter option, serve it alongside a crisp green salad with a tangy vinaigrette to balance the richness.
Creative Ways to Present
Elevate your soup presentation by serving it in rustic bread bowls for a cozy, edible container or drizzle a bit of basil pesto or a swirl of cream on top for a professional touch. Small bowls with a Parmesan crisp on the side make it feel like a special treat for guests or family dinners.
Make Ahead and Storage
Storing Leftovers
This Tomato Basil Parmesan Soup Recipe keeps beautifully in the refrigerator for up to 3 days. Store it in an airtight container to maintain its creamy texture and vibrant flavor.
Freezing
You can freeze the soup for up to 2 months. For best results, omit the cream and Parmesan before freezing and add them fresh when reheating to keep the texture smooth and fresh.
Reheating
To reheat, gently warm the soup over low heat, stirring occasionally. If frozen, thaw it overnight in the refrigerator first. Once hot, stir in the cream and Parmesan, allowing them to melt and blend perfectly once again.
FAQs
Can I use fresh tomatoes instead of canned?
Absolutely! Using fresh, ripe tomatoes will give the soup a bright and fresh flavor, but be sure to cook them down thoroughly to get that rich, concentrated taste that canned crushed tomatoes provide.
Is it possible to make this soup vegetarian?
Yes, simply use vegetable broth instead of chicken broth, and you’ll have a fully vegetarian-friendly version that’s just as delicious and comforting.
Can I substitute Parmesan cheese with another cheese?
While Parmesan is essential for its nutty and salty profile, you can try Pecorino Romano or Grana Padano as alternatives. Avoid cheeses that melt into gooey texture, as the soup relies on Parmesan’s unique flavor.
What if I don’t have an immersion blender?
No worries! You can carefully transfer the soup in batches to a blender—just be cautious with the hot liquid. Blend until smooth and then return it to the pot for the final steps.
How do I make the soup less creamy or lighter?
Use milk instead of heavy cream and reduce the amount to keep it lighter. Additionally, you can omit some or all of the cheese, though it will alter the flavor slightly.
Final Thoughts
This Tomato Basil Parmesan Soup Recipe is one of those kitchen treasures that’s simple to make but delivers incredible comfort and flavor. It’s perfect for those chilly evenings or anytime you want a bowl of something warm, creamy, and satisfying. Give it a try—you might just find your new favorite soup to share with friends and family.
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Tomato Basil Parmesan Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 to 4.5 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This comforting Tomato Basil Parmesan Soup combines rich, creamy textures with fresh herbs and tangy tomatoes. Perfect as a warming appetizer or a light meal, it blends sautéed vegetables, savory broth, and Parmesan cheese to create a deliciously hearty and flavorful bowl of soup.
Ingredients
Vegetables and Aromatics
- 2 tbsp butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 medium carrots, diced
Liquids and Broth
- 3 cups chicken or vegetable broth
- 1 cup heavy cream or milk
Tomatoes and Herbs
- 1 can (28 oz) crushed tomatoes
- 1 tsp dried basil (or 1 tbsp fresh basil, chopped)
- ½ tsp dried oregano
- ½ tsp dried thyme
- Salt and pepper to taste
Cheese and Garnish
- 1 cup grated Parmesan cheese (plus extra for garnish)
- Fresh basil or parsley, chopped
Instructions
- Prepare the Vegetables: Heat butter in a large pot over medium heat. Add the finely chopped onion and diced carrots, sautéing until the onion becomes translucent and the carrots soften, about 5-7 minutes.
- Add Aromatics: Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant, ensuring not to burn the garlic.
- Add Tomatoes and Broth: Pour in the crushed tomatoes and chicken or vegetable broth. Stir in dried basil, oregano, thyme, salt, and pepper. Bring the mixture to a boil, then reduce heat and let it simmer gently for 25-30 minutes to allow flavors to meld and the carrots to become tender.
- Blend the Soup (Optional): For a smooth consistency, use an immersion blender directly in the pot or carefully transfer the soup in batches to a blender. Blend to your desired smoothness.
- Add Cream and Cheese: Return the blended soup to the pot if needed. Stir in the heavy cream or milk and grated Parmesan cheese. Heat gently, stirring until the cheese melts and the soup is warmed through, about 5 minutes. Adjust seasoning with salt and pepper as needed.
- Serve and Garnish: Ladle the soup into bowls. Garnish with extra grated Parmesan and freshly chopped basil or parsley. Serve warm with crusty bread or a side salad as desired.
Notes
- Use vegetable broth to keep the soup vegetarian.
- For a lighter version, substitute heavy cream with milk or a plant-based milk alternative.
- Fresh basil enhances flavor but dried basil is a good substitute.
- Blending the soup is optional; leaving it chunky provides more texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
