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
Scale
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.
