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
Scale
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.
