If you’re craving something warm, comforting, and downright delicious, this Creamy Tomato Basil Soup with Parmesan Recipe is exactly what you need. I absolutely love how this soup turns out—rich, velvety, with that perfect tang from the tomatoes and a cheesy touch from the parmesan. Whether you’re cozying up on a chilly night or looking for a quick yet impressive meal, this recipe has got your back. Stick around because I’m sharing all my best tips to make sure your soup turns out spectacular every time!
Why You’ll Love This Recipe
- Super Creamy and Cozy: The blend of heavy cream and parmesan makes every spoonful feel luxurious without being too heavy.
- Simple Ingredients: You don’t need fancy or hard-to-find items—just pantry staples and fresh basil.
- Family Favorite: My family always asks for seconds, making it a true crowd-pleaser.
- Quick to Make: It’s ready in just about 30 minutes, perfect for busy weeknights.
Ingredients You’ll Need
These ingredients work together like a dream, balancing creamy, savory, and bright flavors. When I shop for this soup, I always pick high-quality canned San Marzano tomatoes because they add such a rich sweetness and vibrant acidity that make all the difference.
- Butter: Adds richness and helps soften the onions and garlic perfectly.
- Onion: Gives a subtle sweetness and depth—make sure it’s chopped finely for a smooth blend.
- Garlic: Freshly grated or minced garlic amps up the flavor, so don’t skip it!
- Tapioca Flour (or all-purpose flour): This thickens the soup gently without a gummy texture; tapioca is a great gluten-free option.
- Chicken Stock: Use low-sodium if possible to control saltiness; it’s the base that brings everything together.
- San Marzano Tomatoes: Canned whole tomatoes packed in juice create the perfect tomato flavor—chunky or smooth, they blend beautifully.
- Basil Leaves: Fresh basil is a must for that classic tomato basil soup aroma and taste.
- Parmesan Cheese: Provides a nutty depth and creamy texture when melted into the soup.
- Heavy Cream: This is the magic that gives the soup its luscious creaminess.
- Kosher Salt and Black Pepper: To season and enhance every flavor.
Variations
I like to tweak this Creamy Tomato Basil Soup with Parmesan Recipe depending on my mood or what I have on hand. Feel free to experiment—it’s surprisingly forgiving and still amazing with just a few swaps!
- Vegetarian Variation: Swap chicken stock for vegetable broth; I do this often and still get rich flavor.
- Spicy Kick: Add a pinch of red pepper flakes or a drizzle of hot sauce to wake up the taste buds.
- Dairy-Free Version: Use coconut cream instead of heavy cream and nutritional yeast in place of parmesan—results in a different but still delicious taste.
- Herb Twist: Experiment with fresh thyme or oregano along with basil for a more complex herbal profile.
How to Make Creamy Tomato Basil Soup with Parmesan Recipe
Step 1: Sauté the Aromatics for the Perfect Base
Start by heating your dutch oven or heavy soup pot over medium heat and melting the butter until it’s bubbly. Toss in the chopped onions and grated garlic, seasoning with kosher salt and black pepper. Stir frequently and cook for about 5 to 8 minutes until the onions turn translucent and soft—this creates a wonderful flavor foundation. Don’t rush this part; the sweetness that develops here makes your soup so much richer.
Step 2: Thicken the Soup with Flour and Stock
Sprinkle in the tapioca or all-purpose flour and stir well to form a smooth paste. Cook this for about a minute to remove that raw flour taste. Then slowly pour in your chicken stock while whisking constantly—this prevents lumps and keeps your soup silky. Once everything is combined, add the canned San Marzano tomatoes (with all their juice), fresh chopped basil, and the grated parmesan cheese. Let it simmer gently for 5 to 10 minutes. Watching it bubble away is always oddly satisfying!
Step 3: Blend and Finish with Cream
Here’s the fun part: use an immersion blender right in your pot to blend everything until creamy and smooth. I love that this way, you control the texture easily—leave a little chunkiness or go fully velvety. Then stir in the heavy cream and give the soup a taste test to adjust salt and pepper. At this point, your kitchen smells like heaven and your soup is ready to enjoy!
Pro Tips for Making Creamy Tomato Basil Soup with Parmesan Recipe
- Picking the Right Tomatoes: Using San Marzano canned tomatoes made all the difference for me—super sweet and less acidic than regular canned tomatoes.
- Avoiding a Grainy Texture: Make sure to cook the flour paste before adding stock and whisk constantly—this keeps your soup silky smooth.
- Fresh Basil Timing: Add most of the basil during simmering but reserve a little to toss in fresh right before serving for a bright pop of flavor.
- Don’t Overcook After Adding Cream: Stir in the cream at the end and gently warm—boiling afterward can cause curdling and separate the cream.
How to Serve Creamy Tomato Basil Soup with Parmesan Recipe
Garnishes
I love topping this soup with a sprinkle more of freshly grated Parmesan and a few torn basil leaves—it makes it feel extra special and colorful. Sometimes, I drizzle a little good-quality olive oil or even a touch of spicy chili oil if I want a subtle kick. Croutons or a dollop of sour cream also add a lovely texture contrast and creaminess.
Side Dishes
Nothing beats pairing this creamy tomato basil soup with a classic grilled cheese sandwich— gooey melted cheese between buttery toasted bread is the perfect match. If you want to keep it light, a crisp green salad or crusty artisan bread works beautifully too. I’ve even served it pooled in a bread bowl for extra cozy vibes at family dinners.
Creative Ways to Present
For holidays or special occasions, I love ladling this soup into small glasses or mini jars as elegant appetizers. A swirl of cream and a basil leaf on top transforms it into a visually stunning starter. It’s such a crowd-pleasing presentation! Plus, serving it with colorful heirloom tomato slices on the side brightens the table.
Make Ahead and Storage
Storing Leftovers
I usually cool the leftover soup to room temperature, then transfer it into an airtight container and refrigerate. It keeps beautifully for up to five days—sometimes I find the flavors even deepen overnight! Just give it a good stir before reheating.
Freezing
Freezing this soup is really handy. I portion it into freezer-safe containers or heavy-duty zip bags, leaving a bit of space for expansion. It freezes well for up to six months. When you’re ready, thaw it overnight in the fridge, and you’re good to go.
Reheating
I gently reheat the soup on the stovetop over low-medium heat, stirring often to prevent sticking or scorching. Adding a splash of stock or cream when reheating helps restore that fresh-from-the-pot creaminess, which I’ve learned makes all the difference.
FAQs
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Can I make this soup vegan or dairy-free?
Absolutely! Swap the chicken stock for vegetable broth, replace butter with olive oil or vegan margarine, use coconut cream or cashew cream instead of heavy cream, and try nutritional yeast in place of parmesan cheese. The flavor won’t be identical but still deliciously creamy and satisfying.
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What if I don’t have an immersion blender?
No worries! You can carefully transfer the soup in batches to a regular blender or food processor, pulse until smooth, then return it to the pot. Just be cautious as the soup will be hot—blend in small amounts and vent the lid slightly to avoid steam buildup.
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Can I use fresh tomatoes instead of canned?
You can, but canned San Marzano tomatoes provide more consistent flavor and ease. If using fresh, choose ripe plum tomatoes, roast or simmer them down to concentrate flavor, and adjust the cooking time accordingly.
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How thick should the soup be?
This Creamy Tomato Basil Soup with Parmesan Recipe should be thick enough to coat a spoon but still pour easily. If it ends up too thick, whisk in a little more stock or cream until it reaches your preferred consistency.
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Can I prepare this soup ahead of time for a party?
Definitely! Make it a day in advance and refrigerate. Before serving, gently reheat and add a touch of fresh cream and basil to brighten flavors. It’s a fantastic make-ahead comfort food that lets you enjoy the party stress-free.
Final Thoughts
Over the years, this Creamy Tomato Basil Soup with Parmesan Recipe has become my go-to comfort dish—I love how it’s cozy but feels a little special with that rich parmesan bite. Sharing this with friends or family always brings such warmth and satisfaction. If you’re ready for a simple yet impressive soup that’s creamy, flavorful, and easy, give this recipe a try. I can’t wait for you to make it and hear how much you love it!
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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-American
- Diet: Low Carb
Description
This Simple Creamy Tomato Basil Soup with Parmesan is a rich and comforting dish perfect for any season. Made with buttery sautéed onions and garlic, tangy San Marzano tomatoes, fresh basil, and creamy Parmesan cheese, this soup offers a luscious texture and vibrant flavor. It’s easy to prepare in one pot and finished with heavy cream for extra silkiness, making it an ideal meal for cozy family dinners or a satisfying starter. Serve it with crusty bread or grilled cheese sandwiches for a complete and comforting meal.
Ingredients
Soup Base
- 4 tablespoons butter
- 1 medium onion, chopped
- 3 cloves garlic, grated or finely minced
- 1/4 cup tapioca flour (or all-purpose flour)
- 2 cups chicken stock
- 2 (28 ounce) cans whole San Marzano tomatoes in juice
- 10 basil leaves (about 1/4 cup, chopped)
- 1 cup grated Parmesan cheese
- 1/2 cup heavy cream
- Kosher salt and black pepper, to taste
Instructions
- Prepare the Aromatics. Heat a Dutch oven or large soup pot over medium heat. Add the butter and let it melt completely. Then add the chopped onions 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 the garlic is fragrant.
- Add Flour and Liquid. Sprinkle the tapioca or all-purpose flour over the cooked onions and garlic and stir well to combine, cooking the flour for about 1 minute to eliminate the raw taste. The mixture will look like a thick paste. Slowly pour in the chicken stock while whisking continuously to avoid any lumps.
- Add Tomatoes and Basil. Add the canned whole San Marzano tomatoes along with their juices to the pot. Toss in the chopped basil leaves and grated Parmesan cheese. Stir everything well and bring the soup to a simmer. Let it cook for 5-10 minutes to blend the flavors and heat through.
- Blend the Soup. Use an immersion blender directly in the pot to puree the soup until it reaches a creamy and smooth consistency. Be careful to avoid splashing hot soup.
- Finish with Cream. Stir in the heavy cream and adjust seasoning by tasting and adding more salt and pepper if needed. Heat gently until warmed through, being careful not to boil after adding the cream.
- Serve. Ladle the creamy tomato basil soup into bowls and serve warm. It pairs perfectly with grilled cheese sandwiches or crusty bread for a comforting meal.
Notes
- This tomato basil soup is low carb and naturally gluten-free if tapioca flour is used.
- Leftovers keep well in an airtight container in the refrigerator for up to 5 days or can be frozen for up to 6 months.
- For a vegetarian version, substitute vegetable stock for chicken stock.
- Immersion blender blending helps achieve a smooth, creamy texture without transferring hot soup to a countertop blender.
- Add a pinch of red pepper flakes if you prefer a bit of spice.
- To make it dairy-free, omit the Parmesan and use coconut cream or a dairy-free cream alternative.
- Serve with grilled cheese sandwiches or a fresh green salad for a complete meal.
Nutrition
- Serving Size: 2 cups
- Calories: 283
- Sugar: 7 g
- Sodium: 680 mg
- Fat: 20.6 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 17.5 g
- Fiber: 1.7 g
- Protein: 9 g
- Cholesterol: 55 mg
