There’s something incredibly comforting about a warm bowl of homemade tomato soup, especially when it’s as rich and velvety as this Creamy Tomato Basil Soup with Parmesan Recipe. I love this recipe because it’s simple, uses pantry staples, and yet tastes like you spent hours in the kitchen—plus, the parmesan adds that perfect touch of cheesy goodness that makes every spoonful irresistible. Stick with me, and I’ll walk you through all the little secrets to get this just right on your first try!
Why You’ll Love This Recipe
- Velvety Texture: The secret blend of tapioca flour and heavy cream makes this soup lusciously creamy without being heavy.
- Simple Ingredients: Perfect for busy weeknights— you likely have everything in your kitchen already.
- Fresh Flavors: The fresh basil and parmesan create the perfect balance of bright and savory that really elevates the soup.
- Family Favorite: My family absolutely goes crazy for this soup, and I bet yours will too!
Ingredients You’ll Need
The ingredients for this Creamy Tomato Basil Soup with Parmesan Recipe come together beautifully to create a rich, flavorful bowl. I always recommend using good quality canned San Marzano tomatoes if you can find them—they make a noticeable difference in taste and sweetness.
- Butter: Adds richness and helps sauté the onions and garlic perfectly.
- Onion: A finely chopped medium onion brings sweetness and depth.
- Garlic: Freshly grated or minced for that essential aromatic punch.
- Tapioca Flour: This keeps the soup slightly thickened and silky; all-purpose flour works too if that’s what you have.
- Chicken Stock: Use a good quality stock for the best flavor, or substitute vegetable stock for a vegetarian twist.
- Canned Whole San Marzano Tomatoes: These tomatoes are sweeter and less acidic, making the soup taste incredible.
- Basil Leaves: Fresh basil chopped right before adding for vibrant herbal notes.
- Parmesan Cheese: Freshly grated parmesan melts into the soup, adding a savory and nutty dimension.
- Heavy Cream: Swirled in at the end for that luscious finish.
- Kosher Salt and Black Pepper: To season and bring out all the flavors.
Variations
One of my favorite things about this Creamy Tomato Basil Soup with Parmesan Recipe is how easy it is to tailor it to your taste or dietary needs. I’ve played around with a few twists that worked really well, and I encourage you to customize it too!
- Vegetarian Version: Swap chicken stock for vegetable stock, and omit or replace parmesan with a plant-based cheese alternative.
- Spicy Kick: Add a pinch of red pepper flakes when sautéing onions and garlic—I love this for cozy nights when I want a little warmth.
- Dairy-Free Option: Use coconut cream instead of heavy cream, and nutritional yeast to replace parmesan for a creamy, cheesy flavor.
- Chunky Style: If you like texture, reserve some tomatoes before blending and stir them back in at the end.
How to Make Creamy Tomato Basil Soup with Parmesan Recipe
Step 1: Sauté the Onions and Garlic to Build Flavor
Start by heating your dutch oven over medium heat and melting the butter. Add the chopped onions and grated garlic, then season with kosher salt and freshly cracked black pepper. I always stir frequently here, so the onions cook evenly and become translucent but don’t brown. This usually takes about 5 to 8 minutes. This stage is so important because it creates the rich flavor base that carries the whole soup.
Step 2: Create the Roux and Add the Stock
Sprinkle the tapioca or all-purpose flour over the cooked onions and garlic. Stir continuously for about a minute so the flour cooks out and forms a paste. Don’t skip this step, or you’ll get that raw flour taste. Next, while whisking gently, slowly add in the chicken stock. This whisking keeps your soup smooth and helps prevent lumps from forming. Once combined, it’s time to add the star ingredient: the whole canned San Marzano tomatoes, along with their juice, fresh basil, and parmesan cheese.
Step 3: Simmer and Blend Until Silky Smooth
Let the soup come to a gentle simmer for 5 to 10 minutes so the flavors meld and the soup thickens slightly. Then, this is where the magic happens: use your immersion blender right in the pot to blend everything until you get a creamy, smooth texture. Be careful not to overblend because you still want some body to the soup. Finally, stir in the heavy cream, and give it a final taste to adjust salt and pepper.
Pro Tips for Making Creamy Tomato Basil Soup with Parmesan Recipe
- Use Quality Tomatoes: I learned that San Marzano tomatoes give a smoother, sweeter soup versus regular canned tomatoes.
- Don’t Skip the Roux: Cooking the flour in butter first prevents any gritty or raw flour flavor in the final soup.
- Immersion Blender Magic: Blending in the pot saves cleanup and lets you control your soup’s texture perfectly.
- Fresh Basil Timing: Adding basil before blending gives a fresh flavor, but save a few leaves for garnish to brighten up each bowl.
How to Serve Creamy Tomato Basil Soup with Parmesan Recipe
Garnishes
I always top my bowls with a sprinkling of extra freshly grated parmesan and a few torn basil leaves. Sometimes I drizzle a little good olive oil on top for an extra layer of richness. If you want to get fancy, a swirl of cream or a few crunchy, toasted pine nuts work beautifully too. These simple touches make every serving look and taste even better.
Side Dishes
Nothing pairs better with this creamy tomato basil soup than a grilled cheese sandwich. My go-to is a sharp cheddar on crusty sourdough bread. You’ll love dipping the crispy sandwich right into the soup—it’s pure comfort food bliss. For a lighter option, a fresh green salad or crusty bread with herb butter works just as well.
Creative Ways to Present
For dinner parties or special occasions, I like serving this soup in small, elegant cups or even hollowed-out mini bread bowls. It’s a real showstopper when you add a crisp parmesan tuile on top or sprinkle some chili oil for a pop of color and flavor. Presentation really takes it from cozy kitchen dinner to something a bit more festive!
Make Ahead and Storage
Storing Leftovers
I store any leftover soup in airtight containers in the fridge, and it stays fresh and tasty for up to 5 days. Just give it a good stir before reheating because the cream sometimes settles at the top. This soup actually tastes even better the next day once the flavors have had extra time to meld.
Freezing
Freezing this soup works like a charm, which is great for busy weeks. I let it cool completely, then portion it into freezer-safe containers or bags and freeze for up to 6 months. When you thaw it, you might notice a little separation because of the cream—just give it a whisk while reheating, and it’ll come right back.
Reheating
Reheat gently on the stove over low to medium heat, stirring occasionally to prevent sticking and to keep the texture smooth. Avoid using high heat—it can cause the cream to curdle. If the soup feels too thick, just thin it out with a little chicken stock or water as needed.
FAQs
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Can I make this Creamy Tomato Basil Soup with Parmesan Recipe vegan?
Absolutely! You can swap the butter for olive oil, use vegetable stock instead of chicken stock, replace parmesan with a vegan cheese or nutritional yeast, and use coconut cream or another plant-based cream substitute for the heavy cream.
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What can I use if I don’t have an immersion blender?
A regular blender works just fine—blend the soup in batches carefully to avoid splashes. Just be sure to let it cool slightly before blending and vent the lid to prevent pressure buildup.
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Can I substitute fresh tomatoes for canned tomatoes?
You can, but canned San Marzano tomatoes add consistent sweetness and depth year-round. If using fresh, choose ripe tomatoes, roast or simmer them first to concentrate flavor, then proceed as usual.
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Is this soup suitable for low-carb diets?
Yes, this Creamy Tomato Basil Soup with Parmesan Recipe uses tapioca flour rather than heavy starches, and it’s relatively low in carbs. It’s a cozy option if you’re watching carbs but still craving something creamy and satisfying.
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Can I prepare this soup in advance?
Definitely! It tastes great when made a day ahead, and both flavor and texture improve overnight. Just reheat gently when you’re ready to serve.
Final Thoughts
This Creamy Tomato Basil Soup with Parmesan Recipe holds a special place in my heart. It’s the kind of meal that comforts after a long day and reminds me of cozy evenings spent laughing around the kitchen table. I hope you give it a try soon—whether you’re an experienced cook or just getting started, you’ll find it’s straightforward and deeply satisfying. Your family and friends will thank you for it, and you just might find it becomes your go-to soup for years to come!
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Creamy Tomato Basil Soup with Parmesan Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Description
This Simple Creamy Tomato Basil Soup with Parmesan is a luxurious and comforting bowl of rich tomato soup made from San Marzano canned tomatoes, fresh basil, and creamy parmesan cheese. Cooked gently on the stovetop and blended to a smooth, velvety texture, it’s enhanced with heavy cream for extra creaminess and a touch of butter for flavor. Perfect for a cozy meal or paired with grilled cheese sandwiches, this soup is an easy-to-make, crowd-pleasing classic.
Ingredients
Soup Base
- 4 tablespoons butter
- 1 medium onion, chopped
- 3 cloves garlic, grated or finely minced
Thickening & Liquids
- 1/4 cup tapioca flour (or all-purpose flour)
- 2 cups chicken stock
Main Ingredients
- 2 cans (28 ounces each) whole San Marzano tomatoes in juice
- 10 basil leaves (about 1/4 cup, chopped)
- 1 cup grated Parmesan cheese
- 1/2 cup heavy cream
Seasoning
- Kosher salt, to taste (about 1 teaspoon for sauté, plus more to taste)
- Black pepper, to taste (about 1 teaspoon for sauté, plus more to taste)
Instructions
- Sauté Aromatics: Heat a Dutch oven or large soup pot over medium heat and melt the butter. Add the chopped onion and grated garlic, seasoning them with 1 teaspoon kosher salt and 1 teaspoon black pepper. Sauté for 5-8 minutes, stirring frequently, until the onions become translucent and fragrant.
- Add Flour and Liquids: Sprinkle in the tapioca or all-purpose flour and stir continuously for about 1 minute to cook off the raw flour taste, forming a paste. Slowly pour in the chicken stock while whisking constantly to avoid clumps, creating a smooth base for the soup.
- Add Tomatoes, Basil, and Cheese: Add the canned whole San Marzano tomatoes with their juices, chopped basil leaves, and grated Parmesan cheese to the pot. Stir well and bring the soup to a gentle simmer. Let it cook for 5-10 minutes to meld the flavors and heat through.
- Blend the Soup: Using an immersion blender directly in the pot, blend the soup until you achieve a creamy, smooth texture. This step is key to making the soup silky and luscious.
- Finish with Cream and Season: Stir in the heavy cream to add richness. Taste the soup and adjust seasoning with additional salt and black pepper as desired. Serve the soup warm, perfect on its own or alongside grilled cheese sandwiches.
Notes
- This soup is a cozy, elegant comfort food that works well as a light lunch or dinner.
- The use of San Marzano tomatoes provides a naturally sweet and rich tomato flavor, but any good-quality canned whole tomatoes will work.
- Tapioca flour is used here for a gluten-free option, but all-purpose flour can be substituted if gluten is not a concern.
- Leftovers keep well refrigerated in an airtight container for up to 5 days, or frozen for up to 6 months without significant loss of flavor.
- For a vegan version, omit the butter, Parmesan, and cream and replace with olive oil, nutritional yeast, and coconut cream or cashew cream.
Nutrition
- Serving Size: 2 cups
- Calories: 283 kcal
- Sugar: 8 g
- Sodium: 680 mg
- Fat: 20.6 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 17.5 g
- Fiber: 1.7 g
- Protein: 9 g
- Cholesterol: 55 mg
