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
Scale
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
