Cozy up with a bowl of creamy tomato basil Parmesan soup, a classic comfort dish with a luxuriously velvety texture and rich flavors that make it perfect for chilly evenings. This soup combines the sweetness of carrots, the depth of tomato, and a burst of fresh basil, all wrapped in a smooth Parmesan-laden creaminess. If you’re craving something both hearty and simple, you’re in the right place!
Imagine dipping a chunk of crusty bread into this vibrant bowl of comfort—it’s truly the kind of soup that warms you from the inside out! Plus, don’t forget to subscribe to our email list for more recipes just like this, sent directly to you.
Why You’ll Love This Creamy Tomato Basil Parmesan Soup
- Rich & Creamy: The heavy cream and Parmesan add a luscious texture.
- Flavor-Packed: Fresh herbs and aromatic vegetables infuse this soup with an incredible depth of flavor.
- Easy to Make: Only a few steps, and it’s ready in just about 30 minutes!
- Versatile: Adjust the texture to your liking, make it vegetarian by swapping the broth, and enjoy leftovers the next day.
This recipe yields a thick, cheesy, tomato-rich soup with a hint of sweetness from the carrots and an herby aroma that fills your kitchen as it cooks. Every bite feels like a warm, comforting hug!
A Brief History of Tomato Basil Soup
Tomato-based soups have been enjoyed for centuries, with roots in both Italian and American cuisine. The addition of basil brings a delightful herbiness that complements the natural acidity of tomatoes, creating a harmonious flavor that’s both fresh and comforting. Parmesan cheese, a staple in Italian dishes, elevates this classic soup to a creamy delight that has become beloved worldwide as a cozy, comforting dish.
Health Benefits of Ingredients
This soup isn’t just delicious—it’s packed with healthful ingredients:
- Tomatoes: High in antioxidants, including lycopene, which supports heart health and reduces inflammation.
- Carrots: Rich in beta-carotene for eye health and a natural sweetness that balances the acidity of the tomatoes.
- Garlic and Onions: Known for their immune-boosting and anti-inflammatory properties.
- Basil and Oregano: Provide antioxidants and essential oils that support digestive health.
- Parmesan: Aged cheese high in calcium and protein, making it a great choice for a creamy, savory flavor.
Each spoonful of this soup is both satisfying and nourishing!
Ingredients You’ll Need
- Butter (2 tbsp) – Adds a buttery base for sautéing.
- Onion (1 medium) – Finely chopped for flavor depth.
- Garlic (2 cloves) – Minced to infuse a warm, savory taste.
- Carrots (3 medium) – Adds natural sweetness.
- Chicken or Vegetable Broth (3 cups / 720 ml) – Use vegetable broth for a vegetarian option.
- Crushed Tomatoes (1 can, 28 oz / 800 g) – The star ingredient for a deep, rich tomato flavor.
- Heavy Cream or Milk (1 cup / 240 ml) – For that signature creaminess.
- Dried Basil, Oregano & Thyme – Adds layers of herby goodness.
- Salt and Pepper – To season to taste.
- Grated Parmesan Cheese (1 cup / 100 g) – For a savory depth and a creamy finish.
- Fresh Basil or Parsley – Chopped for a lovely garnish.
Tools Needed
- Large pot
- Wooden spoon
- Immersion blender (or regular blender)
- Ladle
Step-by-Step Directions
1. Sauté the Vegetables
In a large pot, melt the butter over medium heat. Add the finely chopped onion and diced carrots. Sauté for about 5-7 minutes, stirring occasionally, until softened and aromatic. Add the minced garlic and cook for an additional minute, until fragrant.
2. Add Broth and Tomatoes
Pour in the chicken or vegetable broth and the can of crushed tomatoes. Add the dried basil, oregano, and thyme, and season with salt and pepper to taste. Stir well to combine.
3. Simmer the Soup
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let the soup simmer for 20-25 minutes. This simmering time allows the flavors to meld beautifully and softens the carrots.
4. Blend to Desired Consistency
Using an immersion blender, blend the soup until it’s smooth and creamy. If you prefer a chunkier texture, blend it partially or leave some chunks. No immersion blender? No problem—transfer the soup to a blender in batches, and blend carefully until smooth.
5. Add Cream and Parmesan
Stir in the heavy cream (or milk) and grated Parmesan cheese until fully incorporated. The cheese will melt into the soup, making it incredibly creamy and rich. Let it cook on low for another 5 minutes, allowing the flavors to meld.
6. Serve and Garnish
Ladle the soup into bowls, and garnish each with extra Parmesan, freshly ground black pepper, and a sprinkle of chopped basil or parsley. Enjoy this creamy tomato basil Parmesan soup with a slice of crusty bread or a simple grilled cheese!
Variations to Try
- Spicy Tomato Basil Soup: Add red pepper flakes or a dash of hot sauce for a kick of heat.
- Roasted Tomato Basil Soup: Roast fresh tomatoes, garlic, and onions in the oven before blending for a deeper flavor.
- Dairy-Free Version: Use coconut milk or almond milk and nutritional yeast in place of Parmesan for a creamy, vegan alternative.
Seasonal Ingredient Substitutions
- In Summer: Use fresh tomatoes and basil straight from the garden.
- In Fall: Add roasted butternut squash or pumpkin for a seasonal twist.
- In Winter: Consider canned fire-roasted tomatoes for a smoky depth that suits the cold months.
Perfect Pairings
To make the meal even more special, try these pairings:
- Sandwich Pairings: Serve alongside a gourmet grilled cheese with brie and apple slices, or a Caprese sandwich with fresh mozzarella and basil.
- Salads: A simple arugula and Parmesan salad with a balsamic vinaigrette complements the soup beautifully.
- Savory Pastries: Pair with a flaky vegetable turnover, or even cheese-filled croissants.
How to Make This Soup for a Crowd
If you’re hosting, this soup is ideal for larger gatherings:
- Adjust Ingredient Quantities: Simply double or triple the recipe, but adjust seasonings gradually to taste.
- Serving Tips: Keep the soup warm in a slow cooker or insulated soup pot for easy self-serving.
Tips for the Perfect Tomato Basil Parmesan Soup
- Adjusting Consistency: If the soup is too thick, add a bit more broth until it reaches your desired texture.
- Fresh Herbs: If using fresh basil, add it toward the end for a more pronounced flavor.
- Vegan Version: Swap the butter for olive oil, use a non-dairy milk, and choose a dairy-free Parmesan substitute.
Storage and Reheating Tips
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: This soup can also be frozen, but leave out the cream if you plan to freeze it (add it after reheating).
- Reheating: Reheat gently on the stove over low heat, stirring occasionally, to avoid curdling.
Chef’s Notes on Ingredient Quality
For the best results, choose high-quality ingredients:
- Parmesan: Use freshly grated Parmesan for the best flavor and texture.
- Tomatoes: Quality canned tomatoes (like San Marzano) give a richer, more authentic flavor.
Frequently Asked Questions
1. Can I use fresh tomatoes instead of canned?
Yes! Use about 4-5 large ripe tomatoes, diced. Simmer a bit longer until they break down, and then blend as directed.
2. What if I don’t have Parmesan?
You can substitute with Pecorino Romano or even cheddar for a different but still delicious flavor.
3. Can I make this without a blender?
Absolutely! If you prefer a chunky soup, skip the blending step. You’ll still get a hearty, flavorful soup.
Give It a Try!
This creamy tomato basil Parmesan soup is bound to become a go-to favorite, especially as the cooler weather sets in. It’s an easy, crowd-pleasing dish that combines comfort with rich, herby flavors in every spoonful. Don’t forget to rate the recipe and leave a comment if you try it out, and tag your creations with #SoupSeason on Pinterest so we can see your delicious results!
Nutritional Information (Per Serving)
- Calories: ~350
- Carbohydrates: 18g
- Protein: 10g
- Fat: 28g
- Fiber: 4g
Creamy Tomato Basil Parmesan Soup
Equipment
- Large pot
- Wooden spoon
- Immersion blender (or regular blender)
- Ladle
Ingredients
- 2 tbsp butter 28 g
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 3 medium carrots diced
- 3 cups chicken or vegetable broth 720 ml
- 1 can 28 oz crushed tomatoes (800 g)
- 1 cup heavy cream or milk 240 ml
- 1 tsp dried basil or 1 tbsp fresh basil, chopped
- ½ tsp dried oregano
- ½ tsp dried thyme
- Salt and pepper to taste
- 1 cup grated Parmesan cheese 100 g, plus extra for garnish
- Fresh basil or parsley chopped (for garnish)
Instructions
- Sauté the Vegetables:
- In a large pot, melt the butter over medium heat. Add the finely chopped onion and diced carrots. Sauté for 5-7 minutes, stirring occasionally, until softened and aromatic. Add the minced garlic and cook for another minute until fragrant.
- Add Broth and Tomatoes:
- Pour in the chicken or vegetable broth and the can of crushed tomatoes. Add dried basil, oregano, and thyme, and season with salt and pepper. Stir to combine.
- Simmer the Soup:
- Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 20-25 minutes to allow the flavors to meld and the carrots to soften.
- Blend to Desired Consistency:
- Using an immersion blender, blend the soup until smooth. If you prefer a chunkier texture, blend partially or leave some chunks. If you’re using a regular blender, blend the soup in batches carefully until smooth.
- Add Cream and Parmesan:
- Stir in the heavy cream (or milk) and grated Parmesan cheese until fully incorporated. Let the soup cook on low for another 5 minutes to blend the flavors.
- Serve and Garnish:
- Ladle the soup into bowls, and garnish with extra Parmesan, freshly ground black pepper, and a sprinkle of chopped basil or parsley. Enjoy!
Notes
Texture Preference: For a chunkier texture, skip or partially blend the soup.
Storage Tips: Store in an airtight container in the fridge for up to 4 days. Freeze without the cream and add it after reheating.
