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
Scale
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
