Our creamy tomato basil soup with parmesan will warm you up and go perfectly with a salad or a grilled cheese sandwich. With heavy cream and parmesan cheese, it’s richer than most tomato soups and is sure to satisfy you and yours.
Here in the South, we wait and wait for the weather to cool off long after the calendar tells us the season has changed.
For weeks we see pictures of changing leaves on social media while we’re still in the 90’s, watch pools close after Labor Day even though it’s still swimming weather, and start decorating with pumpkins and fall colors while wearing shorts and sandals.
As soon as we check the forecast and see cooler temps on the horizon, boom… it’s soup weather! Why not whip up this creamy tomato basil soup?
I love tomato basil soup so much. But not that weak, brothy kind.. I want a rich tomato basil soup with parmesan cheese and heavy cream that will stick to my bones.
I am perfectly satisfied eating a big bowl of this for lunch all on it’s own, but if your loved ones are carnivores who require meat at every meal like mine, serve it up with a panini with basil pesto and Italian meats and cheeses. This soup is begging to have a sandwich dipped in it!
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I used canned tomatoes for this recipe which made it super easy. If you don’t have an immersion blender you’ll definitely want to invest in one. They’re perfect for soups like this and if you have kids, they’ll love doing what we did when we were kids… mixing up a milkshake right in the glass!
We also use our immersion blender for Butternut Squash and Red Pepper Soup, but you can use a regular old blender.
Also, don’t skimp on the parmesan cheese. The type that comes in the bag already grated may save you time, but it doesn’t melt the same as freshly grated so bust out the rotary grater to shred your parmesan into soft, thin pieces.
For more tomato goodness, you’ll want to check out San Marzano Sauce. It’s as simple as can be and is made with fresh or canned San Marzano tomatoes.
Creamy Tomato Basil Soup with Parmesan
- Heat olive oil to medium. Sautee onions for 15 mins with 1 teaspoon of kosher salt.
- Add garlic and sautee 1 minute.
- Add tomatoes, stock, and salt and pepper. Increase heat to high and bring to a boil. Simmer 15 mins.
- Puree with immersion blender.
- Add parmesan, heavy cream, and basil. Simmer 30 mins.