Description
This Creamy Tomato Basil Parmesan Soup is a rich and comforting dish made with simple ingredients like canned tomatoes, fresh basil, garlic, and Parmesan cheese. It’s perfect for chilly days and pairs wonderfully with a grilled cheese sandwich or crusty bread.
Ingredients
- 2 tablespoons olive oil
- 1 cup finely chopped onion
- 2 cloves garlic, minced
- 2 (14.5 oz) cans diced tomatoes, with juice
- 1 (8 oz) can tomato sauce
- 1 tablespoon tomato paste
- 2 cups chicken broth
- 1 tablespoon sugar
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 1/3 cup chopped fresh basil
- 1/2 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and cook until soft and translucent, about 5 minutes.
- Add minced garlic and sauté for about 30 seconds, until fragrant.
- Add diced tomatoes with their juice, tomato sauce, tomato paste, chicken broth, sugar, oregano, thyme, salt, and pepper. Stir to combine.
- Bring the mixture to a boil, then reduce heat and simmer for 15–20 minutes.
- Use an immersion blender to blend the soup until smooth, or carefully transfer to a blender in batches.
- Stir in chopped fresh basil, heavy cream, and Parmesan cheese. Simmer for an additional 5 minutes until heated through and well combined.
- Taste and adjust seasoning as needed. Serve hot.
Notes
- For a vegan version, use coconut milk instead of cream and nutritional yeast instead of Parmesan.
- Pairs well with grilled cheese or crusty bread.
- You can use fresh tomatoes when in season – about 2 pounds, peeled and chopped.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 8g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg
