Creamy Parm Tomato Soup

This tomato basil parmesan soup is rich, creamy, and full of fresh basil flavor, and it's ready in about 45 minutes. A full cup of freshly grated parmesan melts right into the pot, giving it a depth you'll never get from a can. Serve it with a grilled cheese sandwich or a simple salad, and dinner is done.

If tomatoes and parmesan are a combo you can't get enough of, our Baked Tomato Slices with Parmesan have all the same flavors. And for something to dunk in your bowl, our Skillet Focaccia Bread with Herbs and Parmesan is hard to beat.

Tomato basil soup is just always so satisfying! It warms the soul like nothing else, and there is nothing like a good bowl of homemade soup on a cool day.

Many soups take all day to cook. This is one you'll have on the table in under an hour, but it tastes like it's been simmering all day.

Ingredients Needed

• Olive Oil - I always use extra virgin, but any olive oil you have will work.
• Onion - I recommend a sweet onion. Of course, here in Georgia that means a Vidalia, but a yellow onion works fine.
• Garlic - Freshly minced is best.
• Tomatoes - I love San Marzano tomatoes for this soup because they're a little sweeter and less acidic than regular canned tomatoes. Crushed tomatoes work best, but if you have diced or whole, you can use those. They'll be "crushed" by the blender. You can also make this soup with fresh tomatoes (see below).
• Chicken Stock - I use stock because it gives the richest flavor, but broth works too.
• Fresh Basil - Fresh basil leaves work best here. If you only have dried, use 1 tablespoon in place of the ¼ cup fresh.
• Parmesan Cheese - Freshly grated is highly recommended. The kind that comes pre-grated won't melt as well.
• Heavy Cream - You can use half-and-half, but be aware it won't be as rich.
• Kosher Salt and Black Pepper - To taste.

See recipe card for full ingredient list and quantities.

How to Make Tomato Basil Parmesan Soup

1. Cook the onions. Heat the olive oil in a Dutch oven and cook the onion low and slow, stirring often, until soft and golden.
2. Add the garlic. Stir in the garlic and a pinch of salt and cook for about a minute.
3. Simmer the soup. Add the tomatoes, stock, basil, and pepper. Bring it to a boil, then reduce the heat and let it simmer for 15 minutes.
4. Blend. Take the pot off the heat and purée with an immersion blender until smooth.
5. Add the parmesan and cream. Stir in the parmesan until it melts, then stir in the cream.
6. Warm it through. Return the pot to low heat and stir until the soup is hot. Don't let it boil. Taste and add more salt if needed.

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Sara's Expert Tips

• If the soup is still very hot after blending, temper the cream. To do this, stir a little of the hot soup into the cream before adding it to the pot. This brings the cream's temperature up a little so it doesn't curdle.
• Make sure your pot is deep so you don't make splatters when using the immersion blender.
• No immersion blender? A regular blender works, but blend in two batches. Leave a corner of the lid open and cover it with a kitchen towel so the steam can escape.
• For easy grating of the parmesan, I suggest using a rotary grater.
• If your soup tastes a little too tangy, a pinch of sugar or an extra splash of cream will mellow it out.
• Save a few basil leaves for a pretty garnish.

How to Make It With Fresh Tomatoes

When tomatoes are in season, this soup is worth making with fresh ones. Pick up Romas or San Marzanos at your local farmers market if you can.

1. Roast the tomatoes. Cut about 3 pounds of tomatoes in half and toss them with a few tablespoons of olive oil, salt, and pepper. Roast them on a parchment-lined baking sheet at 400°F for 40 to 45 minutes, until soft and starting to char on the edges.
2. Swap them in. Add the roasted tomatoes and all their juices to the pot in place of the canned tomatoes, then continue with the recipe as written. The blender will take care of the skins.

If you've got extra San Marzanos, they also make an amazing San Marzano Tomato Sauce. It's as simple as can be and works with fresh or canned tomatoes.

Slow Cooker Tomato Basil Parmesan Soup

1. Start on the stove. Cook the onions and garlic in a skillet as directed. The slow cooker can't give the onions that sweet, golden flavor, so don't skip this step.
2. Add everything else. Add the onions and garlic to the slow cooker along with the tomatoes, stock, basil, and pepper.
3. Cook. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
4. Blend and finish. Purée the soup right in the slow cooker with an immersion blender. Stir in the parmesan and cream, cover, and cook on low for another 20 to 30 minutes until hot.

Variations

• If you don't care for basil, you can substitute a different herb. Thyme and oregano would both be good, but use them in smaller amounts.
• For a vegetarian version, use vegetable stock or broth instead of chicken.
• Try swapping half of the parmesan for another grated cheese. Any type that melts well will work.
• Like a little heat? Add a pinch of red pepper flakes with the garlic.
• To make it more filling, add a scoop of cooked orzo to each bowl.

Toppings for Tomato Parmesan Soup

Half the fun of tomato soup is what you put on top. Here are a few of my favorites:

• Extra grated parmesan
• Fresh basil, torn or chopped
• Cornbread croutons
• A swirl of heavy cream, a good olive oil, or a spoonful of pesto
• Cracked black pepper or red pepper flakes
• Crumbled bacon
• Sun-dried tomatoes
• Crackers or oyster crackers

What to Serve With It

You can't go wrong with a grilled cheese, and the Ultimate Gourmet Grilled Cheese Sandwich takes it up a notch. A warm slice of Skillet Focaccia Bread with Herbs and Parmesan or a simple green salad is great too.

Storage Information

Store leftover parmesan tomato basil soup in an airtight container in the refrigerator for up to 5 days. Reheat it on the stovetop over medium-low heat, stirring often, and don't let it boil.

If you'd like to freeze some, the safest way is to freeze it before the cream and parmesan go in, since dairy can separate when it thaws. Make the soup through the blending step, then let it cool completely and freeze it in freezer-safe containers for up to 3 months. Thaw it overnight in the refrigerator, reheat it on the stovetop, and stir in the parmesan and cream once it's hot.

Recipe FAQs

📖 Recipe

Tomato Basil Parmesan Soup

Sara

This creamy tomato basil parmesan soup is made with San Marzano tomatoes, fresh basil, and real parmesan, and it's ready in about 45 minutes.

5 from 10 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Soup

Cuisine American

Servings 4 people

Calories 494 kcal

Ingredients

  

1x2x3x

• 3 Tablespoons olive oil
• 1 sweet onion diced
• 3 cloves garlic minced
• 28 ounces San Marzano tomatoes crushed
• 4 cups chicken stock
• ¼ cup fresh basil chopped, plus extra leaves for garnish
• 1 cup parmesan freshly grated
• 1 cup heavy cream
• Kosher salt and black pepper to taste

Instructions

 

• Heat the olive oil in a Dutch oven over medium heat. Add the onion and cook, stirring frequently, for 12 to 15 minutes until soft and golden.
• Add the garlic and a pinch of salt. Cook for 1 minute, stirring constantly.
• Add the tomatoes, stock, basil, and pepper. Increase the heat to high and bring to a boil, then reduce the heat and simmer for 15 minutes, stirring occasionally.
• Remove from heat and purée with an immersion blender until smooth.
• Stir in the parmesan until melted. If the soup is very hot, temper the cream by stirring a small amount of the soup into it first. Stir in the cream.
• Return the pot to low heat and stir for about 5 minutes until the soup is hot. Do not let it boil. Season with salt and pepper to taste and garnish with fresh basil.

Notes

Use a deep pot or Dutch oven for immersion blending without splatter. A regular blender can be used, but blend in two batches and vent the lid.

Fresh tomatoes: Halve about 3 pounds of Roma or San Marzano tomatoes, toss with olive oil, salt, and pepper, and roast at 400°F for 40 to 45 minutes. Use them with their juices in place of the canned tomatoes.

Slow cooker: Cook the onion and garlic on the stove first, then add them to the slow cooker with the tomatoes, stock, basil, and pepper. Cook on low 6 to 8 hours or high 3 to 4 hours. Blend, stir in the parmesan and cream, and cook on low 20 to 30 minutes more.

To freeze: Freeze the soup before adding the parmesan and cream for up to 3 months. Stir them in after reheating.

Nutrition

Calories: 494kcalCarbohydrates: 14gProtein: 17gFat: 41gSaturated Fat: 20gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gCholesterol: 91mgSodium: 762mgPotassium: 385mgFiber: 1gSugar: 7gVitamin A: 1157IUVitamin C: 4mgCalcium: 356mgIron: 1mg

Keyword tomato basil parmesan soup

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