If you’re in the mood for a bowl of pure comfort, Tomato Basil Parmesan Soup is the answer to your cravings. This creamy, velvety soup brings together the tang of ripe tomatoes, the sweetness of fresh basil, and the savory depth of Parmesan cheese for a dish that’s both nostalgic and luxurious. It’s the kind of recipe you’ll want to make on repeat, especially when you need something both soothing and special. Whether you’re serving it as a cozy weeknight dinner or a starter for a dinner party, Tomato Basil Parmesan Soup is guaranteed to win hearts (and taste buds) every single time.
Ingredients You’ll Need
Every ingredient in this Tomato Basil Parmesan Soup plays an important role, from building the deeply savory base to delivering that signature creamy finish. Most are pantry staples, but together they create a rich, memorable flavor profile that’s truly greater than the sum of its parts.
- Olive oil: The foundation for sautéing, it brings a subtle fruitiness and helps the onion and garlic shine.
- Onion (1 medium, diced): Gives the soup a gentle sweetness and aromatic backbone.
- Garlic (3 cloves, minced): Adds depth and that irresistible garlicky aroma.
- Crushed tomatoes (2 cans, 28 ounces each): The star of the show, providing bold tomato flavor and vibrant color.
- Chicken or vegetable broth (3 cups): Lends body and savory notes; choose veggie broth to keep it vegetarian.
- Tomato paste (2 tablespoons): Intensifies the tomato flavor and thickens the soup.
- Sugar (1 tablespoon): Balances the acidity of the tomatoes with a touch of sweetness.
- Dried oregano (1 teaspoon): Infuses a gentle herbal note reminiscent of classic Italian soups.
- Salt (1 teaspoon): Essential for drawing out all the flavors.
- Black pepper (1/2 teaspoon): Adds a mild warmth to round out the taste.
- Heavy cream (1 cup): Makes the soup luxuriously creamy and rich.
- Grated Parmesan cheese (1 cup): Delivers salty, nutty complexity and helps thicken the soup.
- Fresh basil (1/2 cup, chopped): Brightens up the entire dish with its unmistakable aroma and flavor.
- Extra Parmesan and basil leaves (for garnish): A finishing touch that adds both beauty and a final burst of flavor.
How to Make Tomato Basil Parmesan Soup
Step 1: Sauté the Onion and Garlic
Start by heating the olive oil in a large pot over medium heat. Toss in the diced onion and cook until it turns soft and translucent, about 5 minutes. Add the minced garlic and let it sizzle for just a minute—enough to become fragrant, but not so long that it browns. This first step is key for building a flavor base that will carry through every spoonful of the Tomato Basil Parmesan Soup.
Step 2: Build the Tomato Base
Next, pour in the crushed tomatoes, your choice of chicken or vegetable broth, tomato paste, sugar, dried oregano, salt, and black pepper. Give everything a good stir to combine. Bring the mixture to a gentle simmer, then reduce the heat and let it cook for 20 minutes. This simmering time allows the flavors to meld and the soup to thicken slightly, deepening the tomato goodness.
Step 3: Blend Until Smooth
Once the simmering is done, carefully blend the soup until it’s creamy and smooth. An immersion blender is perfect for this, but you can also use a countertop blender, working in batches if needed. Blending transforms the soup into a silky base that’s ready for the creamy, cheesy finale.
Step 4: Finish with Cream, Parmesan, and Basil
Return the blended soup to low heat. Now comes the magic: stir in the heavy cream, grated Parmesan cheese, and fresh basil. Let the soup simmer gently for 5 minutes, stirring often to ensure the cheese melts smoothly. The result is a Tomato Basil Parmesan Soup that’s rich, creamy, and bursting with fresh, herbaceous flavor.
Step 5: Serve and Garnish
Ladle the hot soup into bowls and finish with a generous sprinkle of extra Parmesan and a few fresh basil leaves. This final touch not only looks beautiful but also amplifies the aroma and flavor, making every bowl of Tomato Basil Parmesan Soup feel restaurant-worthy.
How to Serve Tomato Basil Parmesan Soup
Garnishes
The right garnishes elevate Tomato Basil Parmesan Soup from comforting to completely irresistible. Try a flourish of grated Parmesan, a drizzle of good olive oil, or a handful of torn basil leaves. If you’re feeling adventurous, a few homemade croutons or even a swirl of pesto can add a delightful crunch or herbal zing. These little extras make the soup feel special and show off its Italian-inspired flavors.
Side Dishes
This soup begs for a classic grilled cheese sandwich—crisp, melty, and perfect for dunking. Crusty bread, whether it’s a baguette or a rustic sourdough, is another fantastic companion that soaks up every last drop. For a lighter touch, serve Tomato Basil Parmesan Soup alongside a simple green salad tossed in a tangy vinaigrette to contrast the soup’s creaminess.
Creative Ways to Present
If you want to impress, ladle the soup into small cups or shot glasses for an appetizer at a party. Or, serve in hollowed-out bread bowls for a fun, edible twist that keeps everyone coming back for more. For a cozy dinner, pair with a platter of antipasto or a board of Italian cheeses—you’ll create a meal that’s as gorgeous as it is delicious.
Make Ahead and Storage
Storing Leftovers
Leftover Tomato Basil Parmesan Soup keeps beautifully in the fridge for up to 4 days. Let the soup cool to room temperature before transferring it to an airtight container. The flavors deepen as it rests, making for even more satisfying leftovers the next day.
Freezing
If you’re planning to freeze the soup, hold off on adding the cream and Parmesan until you reheat it. Simply freeze the blended tomato base in airtight containers for up to 3 months. When ready to enjoy, thaw overnight in the fridge, then reheat and add the cream, cheese, and basil for that fresh, silky finish.
Reheating
Warm the soup gently on the stovetop over low heat, stirring frequently to keep the cream and cheese from separating. If you’re reheating from frozen, let it thaw first, then proceed with the finishing steps. Add a splash of broth or cream if the soup seems too thick after chilling.
FAQs
Can I make Tomato Basil Parmesan Soup vegan?
Absolutely! Use olive oil and vegetable broth, swap in your favorite plant-based cream, and choose a dairy-free Parmesan alternative. The soup will still be wonderfully creamy and full of flavor.
What if I don’t have fresh basil?
While fresh basil gives the brightest flavor, you can substitute with dried basil in a pinch. Use about 2 tablespoons of dried basil, adding it with the other dried herbs and seasonings.
Is it possible to use fresh tomatoes instead of canned?
Yes! If tomatoes are at their peak, you can use about 3 pounds of ripe fresh tomatoes, peeled and chopped. Simmer them a bit longer until they break down completely for the best texture.
How can I make Tomato Basil Parmesan Soup spicier?
Add a pinch of red pepper flakes when cooking the onions and garlic, or stir in a little hot sauce at the end. Both options will give the soup a gentle kick without overpowering the classic flavors.
Can I use a regular blender if I don’t have an immersion blender?
Definitely! Just work in batches and be careful with the hot liquid. Let the soup cool slightly, blend until smooth, and return it to the pot to finish with cream, cheese, and basil.
Final Thoughts
There’s just something magical about a big pot of Tomato Basil Parmesan Soup simmering on the stove. Every spoonful is creamy, tangy, and filled with the warmth of home-cooked comfort. If you haven’t made this soup yet, now’s the perfect time—grab your favorite pot and treat yourself to a bowl of pure coziness!
Print
Tomato Basil Parmesan Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Non-Vegetarian
Description
This creamy Tomato Basil Parmesan Soup is a comforting Italian-American classic, combining rich crushed tomatoes, fresh basil, and savory Parmesan cheese to create a velvety, flavorful soup perfect for any occasion. It’s made creamy with heavy cream and enhanced with aromatic herbs and garlic for a warm, satisfying meal.
Ingredients
Base
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
Soup
- 2 cans (28 ounces each) crushed tomatoes
- 3 cups chicken broth or vegetable broth
- 2 tablespoons tomato paste
- 1 tablespoon sugar
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Finishing Touches
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup fresh basil, chopped
- Extra Parmesan cheese and basil leaves for garnish
Instructions
- Sauté the Vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until softened and translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add Tomatoes and Seasonings: Pour in the crushed tomatoes, chicken or vegetable broth, tomato paste, and sugar. Season the mixture with dried oregano, salt, and black pepper. Stir to combine thoroughly.
- Simmer the Soup: Bring the mixture to a simmer, then reduce the heat to low. Let the soup cook gently for 20 minutes, stirring occasionally to prevent sticking and to meld the flavors.
- Blend Until Smooth: Remove the pot from heat and carefully blend the soup using an immersion blender directly in the pot, or transfer the soup in batches to a countertop blender. Blend until the soup reaches a smooth consistency.
- Add Cream, Cheese, and Basil: Return the blended soup to low heat. Stir in the heavy cream, grated Parmesan cheese, and chopped fresh basil. Simmer gently for 5 minutes, stirring continuously until the cheese has melted and the soup becomes creamy and well combined.
- Serve and Garnish: Ladle the hot soup into bowls and garnish with extra Parmesan cheese and fresh basil leaves. Serve immediately while warm.
Notes
- For a lighter soup, substitute heavy cream with half-and-half or whole milk.
- Add a pinch of red pepper flakes if you prefer a little heat.
- This soup pairs wonderfully with grilled cheese sandwiches or crusty artisan bread for dipping.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 310
- Sugar: 10 g
- Sodium: 880 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 4 g
- Protein: 11 g
- Cholesterol: 55 mg
