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
Scale
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.
