If you crave that perfect bowl of luscious, creamy soup that hugs you with warmth and comfort, then this Tomato Basil Parmesan Soup Recipe is exactly what your kitchen needs. Featuring fire-roasted tomatoes blended with fresh basil and enriched with a generous handful of Parmesan cheese, this soup is a flavorful, velvety delight that elevates a simple tomato soup to something truly special. It’s the kind of classic recipe that warms your soul on chilly days and pairs beautifully with your favorite grilled cheese or a crunchy crouton topping.
Ingredients You’ll Need
These ingredients are wonderfully straightforward but essential to building layers of flavor, vibrant color, and a creamy texture that makes this soup so addictive. Each element works in harmony, from the sweetness of fire-roasted tomatoes to the earthy notes of fresh basil and the indulgent richness from Parmesan cheese and cream.
- 2 tablespoons olive oil: Provides a fruity, slightly peppery base for sautéing onions and garlic.
- 1 small onion (chopped): Adds natural sweetness and depth to the soup.
- 3 cloves garlic (minced): Brings aromatic sharpness that uplifts every spoonful.
- 1/4 teaspoon red pepper flakes (optional): Offers a subtle kick to balance the creaminess.
- 2 tablespoons all-purpose flour: Creates a light roux to thicken the soup perfectly.
- 1 (28 oz) can crushed or fire-roasted tomatoes: The star ingredient with smoky richness and vibrant acidity.
- 2 cups vegetable or chicken broth: Builds the flavorful liquid base while keeping it light.
- 1 cup milk or half-and-half: Adds smoothness and mellows out the tomato’s brightness.
- 1/2 cup heavy cream: Gives the soup that irresistible, velvety mouthfeel.
- 1/2 cup grated Parmesan cheese: Delivers savory, nutty undertones and creamy texture.
- 2 tablespoons tomato paste: Concentrates the tomato flavor and enhances color.
- 1 tablespoon sugar (optional): Balances the acidity for a well-rounded taste.
- 1/2 teaspoon salt: Elevates all the flavors without overpowering them.
- 1/4 teaspoon black pepper: Adds subtle heat and depth.
- 1/4 cup chopped fresh basil (plus more for garnish): Infuses fresh herbal brightness that perfectly complements the tomatoes.
- Optional toppings: More Parmesan, croutons, or a drizzle of cream to customize your serving.
How to Make Tomato Basil Parmesan Soup Recipe
Step 1: Sauté the Aromatics
Start by heating olive oil over medium heat in a large pot. Toss in the chopped onion and cook until it becomes tender and translucent, about five minutes. This step is crucial because it lays the aromatic foundation for your soup, adding sweetness and depth.
Step 2: Build Flavors with Garlic and Spice
Next, stir in the minced garlic and red pepper flakes if you’re using them. Cook for one minute, just until fragrant. The garlic releases its pungent essence, and the red pepper flakes bring a gentle warmth that balances the creamy texture you’ll introduce later.
Step 3: Make the Roux
Sprinkle in the all-purpose flour, stirring constantly for one to two minutes. This forms a light roux, which thickens the soup and prevents it from tasting floury. Keep stirring to toast the flour slightly and develop a subtle nuttiness.
Step 4: Add Tomatoes and Liquids
Now pour in the crushed or fire-roasted tomatoes along with the tomato paste, broth, milk or half-and-half, and heavy cream. If you want to mellow out tanginess, add a tablespoon of sugar. Finally, season with salt and pepper. Bring the entire mixture to a gentle simmer, and let it cook uncovered for 15 to 20 minutes while stirring occasionally. This simmering melds all the flavors beautifully.
Step 5: Finish with Basil and Parmesan
Remove the pot from heat and stir in the grated Parmesan cheese and chopped fresh basil. The cheese will melt into the soup, giving it that indulgent richness, while the basil adds a fresh, herbaceous punch that brightens the dish.
Step 6: Blend to Perfection
Use an immersion blender to blend the soup until smooth and creamy. If you prefer a bit of texture, you can leave it slightly chunky, which also gives a rustic charm. Return to low heat to warm through if necessary. Your comforting bowl of sunshine is now ready!
How to Serve Tomato Basil Parmesan Soup Recipe
Garnishes
Topping your soup thoughtfully takes it from delicious to extraordinary. Sprinkle a little extra grated Parmesan cheese on top for extra savory goodness. Fresh basil leaves add a pop of green and fragrant aroma. Croutons provide satisfying crunch and texture contrast, and a gentle drizzle of cream adds elegance and extra silkiness.
Side Dishes
This soup pairs famously with classic grilled cheese sandwiches; the melty, buttery bread dips perfectly into the creamy tomato broth. For a lighter option, serve with a crisp green salad or roasted garlic bread. Even a small bowl alongside a crusty baguette makes for a delightful and comforting meal.
Creative Ways to Present
For a party or fun family dinner, serve the soup in hollowed-out mini bread bowls or rustic ceramic mugs for cozy vibes. If you want to impress guests, swirl some basil pesto on top or create a Parmesan crisp garnish for a crunchy surprise. Layered with herbs and a pop of red pepper flakes, each serving feels like a handcrafted masterpiece.
Make Ahead and Storage
Storing Leftovers
Leftover soup should be cooled completely before transferring it to an airtight container. It can be safely stored in the refrigerator for up to 3 days. This soup often tastes even better the next day as the flavors continue to meld beautifully overnight.
Freezing
If you’re preparing this Tomato Basil Parmesan Soup Recipe for future meals, freezing is a fantastic option. Place cooled soup in freezer-safe bags or containers, leaving some room for expansion. It freezes well for up to 2 months without losing its creamy texture or flavor depth.
Reheating
When ready to enjoy, thaw the soup overnight in the refrigerator if frozen. Reheat gently on the stove over low to medium heat, stirring occasionally to prevent sticking. If the soup thickens too much after reheating, add a splash of broth or milk to bring it back to the desired creaminess.
FAQs
Can I use fresh tomatoes instead of canned?
Absolutely! Fresh, ripe tomatoes can be used but will require peeling and cooking down before blending. You’ll want to simmer longer to concentrate their flavors since canned fire-roasted tomatoes offer a smoky depth that’s difficult to replicate exactly.
Is this soup vegetarian or vegan?
This Tomato Basil Parmesan Soup Recipe is vegetarian but not vegan due to the cheese and cream. To make a vegan version, substitute dairy ingredients with plant-based alternatives and use nutritional yeast instead of Parmesan for a similar umami flavor.
Can I skip the cream for a lighter version?
Yes, replacing heavy cream with milk and reducing the Parmesan cheese a bit will lighten the soup while keeping it flavorful. You can also use half-and-half for a middle ground with creaminess but less fat.
What can I do if the soup is too acidic?
A little sugar helps balance acidity, and this recipe includes an optional tablespoon. If needed, add gradually while tasting until the soup feels balanced. Cream and cheese also buffer the acidity, providing a smooth, mellow finish.
How thick is the soup supposed to be?
This soup should be creamy and smooth but still pourable, perfect for sipping or dunking bread. If it’s too thick after blending, simply add a splash of broth or milk until you reach your preferred consistency.
Final Thoughts
There’s nothing quite like a bowl of warm, creamy Tomato Basil Parmesan Soup Recipe to bring comfort and joy into your day. It’s easy to make, packed full of fresh and savory flavors, and versatile enough for any occasion from quick weeknight dinners to cozy weekend gatherings. Give it a try—you might just find your new favorite way to enjoy tomato soup.
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Tomato Basil Parmesan Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Description
Tomato Basil Parmesan Soup is a creamy, comforting twist on classic tomato soup. Bursting with flavor from fire-roasted tomatoes, garlic, fresh basil, and a generous handful of grated Parmesan cheese, this soup is rich, savory, and perfect for dipping grilled cheese or enjoying on its own during colder months.
Ingredients
Soup Base
- 2 tablespoons olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons all-purpose flour
- 1 (28 oz) can crushed or fire-roasted tomatoes
- 2 tablespoons tomato paste
- 2 cups vegetable or chicken broth
- 1 cup milk or half-and-half
- 1/2 cup heavy cream
- 1 tablespoon sugar (optional, to balance acidity)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Finishing Touches
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil (plus more for garnish)
- Optional toppings: more Parmesan, croutons, or a drizzle of cream
Instructions
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add chopped onion and cook until softened, about 5 minutes, stirring occasionally to prevent burning.
- Add Garlic and Spices: Stir in minced garlic and red pepper flakes, cooking for 1 minute more until fragrant but not browned.
- Make Roux: Sprinkle in the flour and stir constantly for 1–2 minutes to cook out the raw flour taste and create a light roux that will thicken the soup.
- Add Tomatoes and Liquids: Pour in the crushed or fire-roasted tomatoes, tomato paste, vegetable or chicken broth, milk or half-and-half, and heavy cream. Add sugar if using, salt, and black pepper.
- Simmer Soup: Bring the mixture to a gentle simmer and cook uncovered for 15–20 minutes, stirring occasionally to prevent sticking and to allow flavors to meld.
- Finish with Cheese and Basil: Remove the pot from heat, then stir in grated Parmesan cheese and chopped fresh basil until the cheese melts completely and the soup becomes creamy.
- Blend Soup: Use an immersion blender to blend the soup until smooth and creamy, or leave it slightly chunky if preferred for texture.
- Final Heat and Serve: Return the soup to the heat briefly if needed to warm through, then ladle into bowls and garnish with extra basil, Parmesan, croutons, or a drizzle of cream as desired. Serve hot.
Notes
- For a lighter version, use milk instead of cream and reduce the Parmesan cheese slightly.
- Canned whole tomatoes can be used; blend them before cooking for a smoother texture.
- This soup freezes well for up to 2 months; thaw and reheat gently.
