Creamy Tomato Basil Parmesan Soup
This creamy tomato basil Parmesan soup is the ultimate comfort food, combining sweet carrots, rich tomatoes, fresh basil, and smooth Parmesan into a velvety soup perfect for chilly days. Ready in about 30 minutes, it’s easy to make, packed with flavor, and just as delicious as leftovers. Serve it with crusty bread or a gourmet grilled cheese for the perfect cozy meal.
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
Make It Dairy-Free: Use olive oil instead of butter, non-dairy milk, and a vegan Parmesan substitute.
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.
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.