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?
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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. Or try it with this Gourmet Grilled Cheese. 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.
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Recipe FAQs
When you freeze a sauce or a soup with cream, the texture changes in a negative way. If you want to make a creamy soup and freeze it for later, we recommend holding off on adding the cream until you are reheating it to serve.
📖 Recipe

Creamy Tomato Basil Soup with Parmesan
Ingredients
- 3 T olive oil
- 1 onion diced
- 3 cloves garlic minced
- 28 oz canned crushed tomatoes
- 4 cups chicken stock
- 1 cup heavy cream
- ¼ cup fresh basil chopped
- 1 cup parmesan freshly grated
- kosher salt and black pepper to taste
Instructions
- 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.
If temps are cooling off, you'll need these other great recipes to warm you up!






Megan Ellam says
All my favourite flavours rolled into the most delicious soup. Thanks for such a great recipe.
Pam says
Hope you enjoy, Megan!
Kathryn | Sugar with Spice says
My boyfriend loves this soup. It's his go-to comfort food whenever he's sick. Love this recipe!
Pam says
Great to hear that. Thanks, Kathryn!
Andrea Metlika says
This is a tomato soup I can get in to. It looks so creamy and delicious.
Pam says
It is really good. Thanks, Andrea!
Kelly Anthony says
I used to think I didn't like tomato soup. Then I had a creamy version with basil and was forever changed! It's so yummy!
Pam says
Awww..., thanks Kelly!
kim says
This recipe is fabulous! It's so easy and super flavorful!
Pam says
Thanks, Kim!