Go Back

Tomato Basil Parmesan Soup

A comforting and creamy tomato soup infused with fresh basil and topped with Parmesan, perfect for chilly evenings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: Italian
Calories: 180
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons Olive Oil Swap with avocado oil for milder flavor.
  • 1 medium Onion, chopped Yellow or white onion works best.
  • 3 cloves Garlic, minced Fresh is preferable, garlic powder can be used.
Main Ingredients
  • 2 cans Diced Tomatoes (14.5 ounces each) Crushed tomatoes can enhance texture.
  • 1 cup Chicken or Vegetable Broth Homemade broth deepens flavor.
  • 1 teaspoon Dried Basil Fresh basil will elevate the flavor.
  • to taste Salt and Pepper Adjust according to taste preference.
Creamy Components
  • 1 cup Heavy Cream Half-and-half works for a lighter option.
  • ½ cup Grated Parmesan Cheese Aged Parmesan provides clearer flavor.
Garnish
  • to taste Fresh Basil For garnish and added flavor.

Method
 

Cooking
  1. Heat olive oil in a large pot over medium heat.
  2. Add chopped onion and sauté until translucent, about 5 minutes.
  3. Stir in garlic and cook for an additional minute, releasing aromatic oils.
  4. Add diced tomatoes, broth, dried basil, salt, and pepper, allowing the mixture to bubble.
  5. Bring to a simmer and cook for 15 minutes to meld the flavors.
  6. Use an immersion blender to purée the soup or transfer to a blender in batches until smooth.
  7. Stir in heavy cream and Parmesan cheese, heating gently until warmed through.
  8. Serve hot, garnished with fresh basil.

Notes

To make it vegan, substitute creamy coconut milk for the heavy cream and nutritional yeast for Parmesan. Allow the soup to cool completely before blending to avoid splatter.