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
Scale
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
