If you are craving a cozy bowl of comfort with a fresh, savory twist, this Tomato Basil Parmesan Soup Recipe is exactly what you need. It brilliantly combines the rich flavors of ripe tomatoes and fragrant basil with the indulgent creaminess of Parmesan cheese, resulting in a soup that feels like a warm hug in a bowl. With just the right balance of herbs and a velvety texture, it’s a perfect dish for any season, whether you’re seeking a light lunch or a soothing dinner. Trust me, once you try this Tomato Basil Parmesan Soup Recipe, it will become a fast favorite in your kitchen!
Ingredients You’ll Need
Gathering the ingredients for this Tomato Basil Parmesan Soup Recipe is delightfully straightforward. Each element plays an essential role, from the butter that adds richness, to the fresh herbs that brighten the soup’s flavor, and the Parmesan cheese that delivers that irresistible savory note.
- 2 tbsp butter: Provides a luscious base and enhances the soup’s richness.
- 1 medium onion, finely chopped: Adds sweetness and depth when sautéed.
- 2 cloves garlic, minced: Gives a warm and aromatic touch to the soup.
- 3 medium carrots, diced: Bring subtle sweetness and beautiful color.
- 3 cups chicken or vegetable broth: Creates a flavorful, comforting liquid base.
- 1 can (28 oz) crushed tomatoes: The heart of the soup, offering bold tomato flavor.
- 1 cup heavy cream or milk: Adds creaminess and softens the acidity of the tomatoes.
- 1 tsp dried basil (or 1 tbsp fresh basil, chopped): Infuses the soup with classic herbal brightness.
- ½ tsp dried oregano: Offers a subtle earthiness to complement the basil.
- ½ tsp dried thyme: Adds a warm, savory note.
- Salt and pepper to taste: Essential for balancing all the flavors perfectly.
- 1 cup grated Parmesan cheese (plus extra for garnish): Delivers the nutty, savory richness that defines this soup.
- Fresh basil or parsley, chopped: A fresh garnish that elevates the presentation and flavor.
How to Make Tomato Basil Parmesan Soup Recipe
Step 1: Sauté the Aromatics
Begin by melting the butter in a large pot over medium heat until it’s shimmering. Add the finely chopped onion, cooking until it becomes soft and translucent, about 5 minutes. Then stir in the minced garlic and diced carrots, letting them cook for another 3 to 4 minutes. This step develops the flavor base and softens the veggies for a smooth texture later.
Step 2: Add Tomatoes and Broth
Pour in the crushed tomatoes and the chicken or vegetable broth. Stir everything together to combine, scraping up any bits stuck to the bottom of the pot to incorporate those tasty caramelized flavors. This is where your soup starts to come alive with a vibrant, rich tomato base.
Step 3: Season with Herbs and Simmer
Sprinkle in the dried basil, oregano, and thyme, along with salt and pepper. Stir well, then bring the soup to a gentle boil. Once boiling, reduce the heat and let it simmer uncovered for about 20 minutes, allowing all those herbs and flavors to meld perfectly.
Step 4: Blend to Creamy Perfection
Using an immersion blender, carefully purée the soup in the pot until it’s silky smooth. Alternatively, transfer the soup in batches to a blender, then return it to the pot. Blending transforms this soup from chunky to dreamy and luscious.
Step 5: Finish with Cream and Parmesan
Pour in the heavy cream or milk, stirring gently to combine. Then add the grated Parmesan cheese, stirring until it melts smoothly into the soup. Taste and adjust salt and pepper if needed. Your Tomato Basil Parmesan Soup Recipe is now perfectly creamy, cheesy, and bursting with comforting flavor.
How to Serve Tomato Basil Parmesan Soup Recipe
Garnishes
Enhance your bowl by sprinkling extra grated Parmesan over the top for an added burst of salty richness. A handful of chopped fresh basil or parsley not only brings a pop of color but also a refreshing herbal aroma that complements the creamy tomato base beautifully.
Side Dishes
This soup pairs wonderfully with a crispy grilled cheese sandwich for dipping, a warm baguette, or simple garlic bread. The contrast of crunchy toast and creamy soup creates a delightful textural experience that makes every bite more enjoyable.
Creative Ways to Present
For a charming touch, serve it in individual ramekins or mini bread bowls. Adding a drizzle of extra virgin olive oil or a swirl of pesto on top creates a stunning visual and elevates the taste. You could even sprinkle some toasted pine nuts or croutons for added crunch and sophistication.
Make Ahead and Storage
Storing Leftovers
Let your Tomato Basil Parmesan Soup Recipe cool completely before transferring it into an airtight container. Store it in the fridge for up to 3 days to keep the flavors fresh and vibrant. Reheat gently to preserve the creamy texture.
Freezing
This soup freezes well, making it a great option for meal prep. Pour the cooled soup into freezer-safe containers or heavy-duty freezer bags, leaving some room for expansion. It can be frozen for up to 3 months without losing much of its delicious flavor.
Reheating
Thaw frozen soup overnight in the fridge for best results. Reheat in a saucepan over medium-low heat, stirring occasionally to ensure the cream and Parmesan don’t separate. If it feels too thick, simply add a splash of broth or milk to bring back the perfect consistency.
FAQs
Can I make this soup vegetarian or vegan?
Absolutely! Use vegetable broth instead of chicken broth and replace heavy cream with a plant-based alternative such as coconut milk or cashew cream. For Parmesan, opt for a vegan cheese or nutritional yeast to keep that cheesy flavor.
What can I use if I don’t have fresh basil?
Dried basil works wonderfully in this recipe and can be used at about one-third of the amount of fresh basil. While fresh always adds a brighter flavor, dried basil still contributes that classic herbaceous note.
Can I use fresh tomatoes instead of canned?
Yes, you can use fresh, ripe tomatoes. You’ll need about 6 to 8 medium tomatoes, peeled and crushed. Fresh tomatoes will add a lighter, slightly tangier taste, perfect for summertime versions of this soup.
Is it okay to use milk instead of heavy cream?
Using milk will make the soup a bit lighter and less creamy, but it still works well. For best results, whole milk is preferred over skim as it adds more richness without overpowering the flavor.
How do I prevent the soup from curdling when reheating?
Reheat the soup slowly over low heat, stirring frequently. Avoid high heat because it can cause the dairy to separate. Adding a little broth or cream while warming can help maintain its smooth texture.
Final Thoughts
This Tomato Basil Parmesan Soup Recipe is an absolute joy to make and share. It’s both comforting and elegant, blending classic ingredients in a way that feels gourmet yet approachable. Whether you’re cooking for family, friends, or just treating yourself, I promise this soup will warm your heart and satisfy your cravings effortlessly. Give it a try, and soon it will become your go-to recipe for those cozy days.
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Tomato Basil Parmesan Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
This creamy Tomato Basil Parmesan Soup is a comforting and flavorful dish perfect for any season. Made with fresh vegetables, herbs, and a hint of Parmesan cheese, it combines the sweetness of tomatoes and carrots with aromatic basil and thyme for a rich, velvety texture. Whether served as a starter or main course, this soup offers a delightful balance of fresh and savory tastes.
Ingredients
Vegetables and Aromatics
- 2 tbsp butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 medium carrots, diced
Liquids and Broth
- 3 cups chicken or vegetable broth
- 1 can (28 oz) crushed tomatoes
- 1 cup heavy cream or milk
Herbs and Seasonings
- 1 tsp dried basil (or 1 tbsp fresh basil, chopped)
- ½ tsp dried oregano
- ½ tsp dried thyme
- Salt and pepper to taste
Cheese and Garnish
- 1 cup grated Parmesan cheese (plus extra for garnish)
- Fresh basil or parsley, chopped
Instructions
- Sauté Vegetables: In a large pot, melt the butter over medium heat. Add the chopped onion, minced garlic, and diced carrots, sautéing until the vegetables are softened and the onions are translucent, about 5-7 minutes.
- Add Broth and Tomatoes: Pour in the chicken or vegetable broth and the crushed tomatoes. Stir well to combine all ingredients.
- Season the Soup: Add the dried basil (or fresh basil), dried oregano, dried thyme, salt, and pepper. Stir and bring the soup to a gentle simmer.
- Simmer: Let the soup simmer uncovered for 20-25 minutes, allowing the flavors to meld and the carrots to become tender.
- Blend the Soup (Optional): For a smoother texture, carefully use an immersion blender to puree the soup directly in the pot, or transfer to a blender in batches. If you prefer a chunkier texture, you can skip this step.
- Finish with Cream and Parmesan: Stir in the heavy cream or milk and the grated Parmesan cheese. Heat gently on low for another 5 minutes, stirring frequently until the cheese is melted and the soup is heated through.
- Adjust Seasoning: Taste the soup and adjust salt and pepper as needed.
- Serve: Ladle the soup into bowls and garnish with additional Parmesan cheese and freshly chopped basil or parsley. Serve hot.
Notes
- You can substitute heavy cream for milk to make the soup lighter.
- For a vegan version, use plant-based milk, vegetable broth, and omit Parmesan or use nutritional yeast.
- If using fresh basil, add it toward the end of cooking to maintain its bright flavor.
- This soup pairs wonderfully with crusty bread or a grilled cheese sandwich.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
