Description
This Parm Tomato Soup is the ultimate comforting bowl—rich, creamy, and bursting with nutty Parmesan flavor. It takes classic tomato soup to the next level with layers of garlic, fresh basil, and silky heavy cream, all tied together with the irresistible saltiness of Parmesan. Whether you’re curled up on a cold night or need a quick dinner after a busy day, this easy, flavor-packed soup is sure to hit the spot!
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 (28 oz) can whole tomatoes (or 5 large fresh tomatoes, chopped)
- 2 tablespoons tomato paste
- 3 cups vegetable broth
- ½ cup heavy cream
- ¾ cup freshly grated Parmesan cheese
- ¼ cup fresh basil, chopped
- Salt and pepper, to taste
- ¼ teaspoon red pepper flakes (optional, for a little kick)
Instructions
Heat olive oil in a large pot over medium heat. Add onions and cook until soft and translucent, about 5 minutes. Stir in garlic and cook for 1 minute until fragrant.
Pour in the tomatoes (with juices) and tomato paste. Stir well, breaking up the tomatoes with a spoon. Let it simmer for 5 minutes to develop flavor.
Stir in vegetable broth and bring the soup to a gentle boil. Lower the heat and simmer uncovered for about 20 minutes to let the flavors come together beautifully.
Use an immersion blender to puree the soup directly in the pot until smooth. Prefer some texture? Only blend part of it to leave a bit of chunkiness.
Stir in the heavy cream, grated Parmesan, and chopped basil. Let it gently warm until the cheese melts smoothly into the broth.
Taste and adjust seasoning with salt, pepper, and red pepper flakes (if using). Ladle into bowls and sprinkle a little extra Parmesan and fresh basil on top.
Notes
- Fresh vs. Canned Tomatoes: Use fresh tomatoes in summer for brightness, or high-quality canned in colder months for consistency.
- Balancing Acidity: If the tomatoes taste too acidic, a pinch of sugar can balance the flavors.
- Creamy but Balanced: Start with a smaller amount of cream and add more to taste—you want creamy but not overly heavy.
- Cheese Matters: For the best flavor, use real Parmigiano Reggiano and grate it fresh. Pre-shredded cheese may not melt as smoothly.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 310
- Sugar: 10g
- Sodium: 890mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 45mg
Keywords: Parm Tomato Soup, Creamy Tomato Soup, Tomato Parmesan Soup, Easy Tomato Soup, Comfort Food Soup