Why You’ll Love Creamy Tomato Basil Parmesan Soup Recipe

You’ll love this recipe because it brings together rich, comforting creaminess with fresh herb brightness from basil and the tang of tomato. It’s more nutritious than a standard creamy tomato soup thanks to the finely diced vegetables maple in at the start. It’s adaptable to stovetop, slow‑cooker or Instant Pot, and it makes excellent leftovers or meal‑prep thanks to its ability to taste even better the next day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

olive oil
diced tomatoes (with juice)
carrots, finely diced
small onion, finely diced
celery ribs, finely diced
tomato paste
low‑sodium chicken broth
dried oregano
dried basil leaves
butter
all‑purpose flour
freshly grated Parmesan cheese
half‑and‑half (or whole milk)
salt
freshly ground black pepper
chopped fresh basil

Directions

In a large soup pot over medium‑high heat, add olive oil and sauté the carrots, onion and celery for a few minutes until softened.
Add the diced tomatoes with juice, tomato paste, chicken broth, dried oregano and dried basil leaves. Bring to a gentle boil and cook for several minutes until the vegetables are tender.
Use an immersion blender (or regular blender in batches) to purée the soup until smooth. Return to the pot.
In a separate pot over medium‑low heat, melt the butter. Stir in the flour and whisk continuously for about 10 minutes until the roux turns a golden brown color.
Take a large ladleful of the hot soup and stir it into the roux — it will form a thick paste. Then slowly add 2‑3 cups of warm soup to the roux mixture, whisking until smooth. Pour the roux mixture back into the main soup pot and stir to combine.
Stir in the freshly grated Parmesan cheese, half‑and‑half (or milk), salt, pepper and chopped fresh basil. Add additional oregano or basil to taste if desired. Cook for a few more minutes until warmed through.
Serve hot, optionally topped with fresh basil, croutons or alongside a grilled‑cheese sandwich for dipping.

Servings and timing

Yields about 8 servings.
Prep time: approx. 20 minutes.
Cook time: approx. 20 minutes.
Total time: approx. 40 minutes.

Variations

Vegetarian version: Replace the chicken broth with vegetable broth.
Dairy‑lighter version: Use whole milk instead of half‑and‑half, or substitute a lower‑fat milk and reduce the Parmesan slightly.
Gluten‑free version: Use a gluten‑free all‑purpose flour instead of regular flour when making the roux.
Roasted tomato version: Instead of canned diced tomatoes, roast fresh tomatoes (halved) and use them for deeper flavor.
Spicy kick: Add a pinch of red pepper flakes or some cayenne to the sautéed vegetables for a hint of heat.
Herb‑boosted: Stir in fresh chopped basil and/or a bit of chopped fresh oregano just before serving for maximum fresh herb aroma.

Storage/Reheating

Store the soup in an airtight container in the refrigerator for up to 4‑5 days.
For freezing: leave out the cream (or half‑and‑half) and shredded cheese before freezing. Freeze the base soup. When ready to serve, thaw, reheat gently and then stir in the cream and cheese. This helps prevent separation or curdling during reheating.
To reheat: warm gently over medium heat, stirring occasionally until heated through. If the soup seems too thick after chilling or freezing, stir in a splash of milk or broth to loosen the texture.

FAQs

How thick should the soup be?

The soup should be creamy and smooth but still pourable. If it’s too thick after chilling, stir in a bit of extra milk or broth when reheating.

Can I use fresh tomatoes instead of canned diced tomatoes?

Yes — you can, but be sure to cook them until they’re soft and ripe. Roasting them beforehand will enhance the flavor even more.

Do I have to make the roux separately?

Yes — making the roux (butter + flour browned) and then integrating it with the soup is what gives the soup a rich, velvety texture and helps it thicken properly.

Can I skip blending and leave the vegetables chunky?

Absolutely — if you prefer a chunkier texture, skip the immersion blender step. The flavor will be the same, just a different mouthfeel.

Can I make this soup in the slow cooker or Instant Pot?

Yes — you can use the slow cooker: add the tomatoes, vegetables, broth and herbs, cook on low for 5‑6 hours, then make the roux, blend if desired, and stir in the cheese and cream. Or, you can adapt for the Instant Pot similarly.

Is this soup vegetarian?

Not as written, because it uses chicken broth. You can make it vegetarian by substituting vegetable broth instead.

Can I freeze this soup?

Yes, but exclude the cream and shredded cheese before freezing. Add them back when reheating to avoid curdling.

How much fresh basil should I use?

The recipe calls for about ¼ cup chopped fresh basil stirred in near the end. You can increase this slightly for more fresh herb flavor, or garnish with basil leaves.

What’s a good accompaniment for this soup?

This soup pairs beautifully with grilled cheese sandwiches, crusty bread (even a bread bowl), or a light salad on the side. The warm richness of the soup is well‑balanced by something crunchy or fresh.

Can I make it dairy‑free?

You could attempt to by using a non‑dairy milk (such as oat milk or almond milk) and a dairy‑free cheese substitute, but note the texture and flavor will differ from the original version.

Conclusion

This Creamy Tomato Basil Parmesan Soup is a delightful blend of comfort and sophistication, combining the familiar warmth of tomato soup with the richness of a classic cream base and the freshness of basil. With hidden vegetables for added nutrition and the flexibility to use stovetop, slow cooker or Instant Pot, it makes for an ideal meal any time you crave something hearty yet fresh. Enjoy a bowl with your favorite crusty bread or sandwich, and you’ll likely have leftovers that taste even better the next day.