There’s just something about a warm bowl of tomato basil parmesan soup that wraps around you like a cozy blanket, isn’t there? I swear, every time I make this soup, it transports me back to family gatherings where we’d sit around the table, laughter echoing, and the aroma of tomatoes and basil wafting through the air. Its creamy texture, combined with the savory depth of parmesan, makes it a comforting classic that feels like a warm hug on a chilly evening. Trust me, once you’ve had a spoonful, you’ll understand why it quickly becomes a favorite in my kitchen. It’s simple, satisfying, and just downright delicious! Can’t wait for you to try it!
Ingredients for Tomato Basil Parmesan Soup
- 2 cups diced tomatoes (fresh or canned, they both work wonders!)
- 1 cup chopped fresh basil (the more, the merrier—nothing beats that vibrant flavor!)
- 1 cup grated parmesan cheese (get the good stuff for maximum creaminess)
- 1 onion, chopped (this adds such a lovely sweetness when sautéed)
- 2 cloves garlic, minced (because garlic makes everything better, right?)
- 4 cups vegetable broth (homemade if you have it, but store-bought is just fine too)
- 1 cup heavy cream (this is what gives it that dreamy, velvety texture)
- 2 tablespoons olive oil (for sautéing; don’t skimp on the quality here)
- Salt to taste (just a pinch to enhance all the flavors)
- Pepper to taste (freshly cracked is my favorite for that extra kick!)
How to Prepare Tomato Basil Parmesan Soup
Step-by-Step Instructions
- First things first, heat the olive oil in a large pot over medium heat. You want it nice and hot, so the flavors can really come alive!
- Once the oil is shimmering, toss in the chopped onion and minced garlic. Sauté them until they’re soft and fragrant, about 3-4 minutes. Oh, that smell! It’s the best part!
- Now, it’s time to add in those beautiful diced tomatoes. Let them cook for about 5 minutes, stirring occasionally, until they start to break down a bit. This is where the magic starts!
- Pour in the vegetable broth and crank up the heat until it reaches a boil. Then, reduce the heat to low and let it simmer for about 15 minutes. You want all those flavors to mingle together!
- After the simmering, add in the fresh basil and heavy cream. Stir it all together—it’ll be so creamy and lush!
- Next, grab your blender or an immersion blender if you have one, and blend the soup until it’s silky smooth. If you’re using a regular blender, be careful not to fill it too much; hot soup can splatter! I usually blend in batches.
- Now, return the blended soup to the pot, and stir in that grated parmesan cheese, along with salt and pepper to taste. Let it cook for another 5 minutes on low heat until everything is warmed through and deliciously cheesy!
- Serve it hot and enjoy the cozy goodness!
Tips for Success
- For a thicker consistency, feel free to reduce the amount of broth you use. Start with 3 cups and add more if needed.
- Don’t skip the fresh basil! It really elevates the soup and gives it that fresh garden flavor.
- If you want a little extra kick, try adding a pinch of red pepper flakes when you sauté the onions and garlic.
- Garnishing with some extra parmesan and a few basil leaves right before serving makes it look oh-so-elegant!
- And remember, this soup is versatile! You can add in some roasted red peppers or even a splash of balsamic vinegar for a twist that’ll wow your taste buds!
Why You’ll Love This Recipe
- Quick preparation: With just 40 minutes from start to finish, you can whip up this delicious soup any night of the week!
- Comforting flavors: The blend of tomatoes, basil, and parmesan creates a savory harmony that warms the soul.
- Vegetarian-friendly: This soup is a great meatless option that doesn’t skimp on flavor—perfect for everyone at the table!
- Creamy texture: The addition of heavy cream makes each spoonful feel luxurious and satisfying.
- Perfect for any season: Whether it’s a chilly winter day or a warm summer evening, this soup hits the spot every time!
Nutritional Information
When whipping up this delicious tomato basil parmesan soup, it’s always nice to know what you’re getting in each comforting bowl! Here’s a handy estimate of the nutritional values per serving:
- Calories: 300
- Fat: 20g
- Protein: 10g
- Carbohydrates: 18g
- Sugar: 5g
- Sodium: 600mg
- Fiber: 2g
Keep in mind, these values can vary based on the specific ingredients you use, but this is a solid starting point to help you feel good about your choice. Enjoy every creamy spoonful without a worry!
FAQ About Tomato Basil Parmesan Soup
Got questions? Don’t worry, I’ve got you covered! Here are some common queries I often hear about this delicious tomato basil parmesan soup, along with my answers to help you make the most of your cooking experience.
Can I use canned tomatoes instead of fresh?
Absolutely! Canned tomatoes work just fine and can actually make the soup even easier. Just make sure to choose quality canned tomatoes for the best flavor.
What can I substitute for heavy cream?
If you’re looking for a lighter option, you can use half-and-half or even coconut milk for a dairy-free twist. Just keep in mind that it might change the flavor a bit, but it’ll still be delicious!
How should I store leftovers?
Simply transfer any leftovers to an airtight container and pop them in the refrigerator. They’ll be good for about 3 days. Just remember to let it cool before sealing it up!
Can I freeze this soup?
Yes, you can! Just make sure to leave out the parmesan when freezing. Add it right before serving after reheating, so it stays creamy and lovely!
How do I reheat the soup?
The best way to reheat is gently on the stovetop over low heat, stirring occasionally until warmed through. If it looks a bit thick, just add a splash of vegetable broth or water to loosen it up!
Can I add other veggies to the soup?
For sure! Feel free to throw in some carrots, bell peppers, or even spinach for extra nutrition. Just sauté them along with the onions and garlic at the beginning!
Is this soup gluten-free?
Yes, it is! Just make sure to check the vegetable broth label to ensure it doesn’t contain any gluten ingredients.
Have more questions? I love hearing from you, so feel free to reach out! Happy cooking!
Serving Suggestions
Now that you’ve got your delicious tomato basil parmesan soup ready to go, it’s time to think about what to serve alongside it to take your meal to the next level! Trust me, a warm bowl of soup is just begging for some perfect complements.
- Crusty Bread: You can’t go wrong with a rustic loaf of crusty bread! Whether it’s a nice baguette or a hearty sourdough, it’s perfect for dipping and soaking up that creamy goodness.
- Fresh Salad: A light, crisp salad with mixed greens, cherry tomatoes, and a tangy vinaigrette adds a refreshing contrast to the rich soup. It’s a great way to balance the meal!
- Grilled Cheese Sandwich: For a cozy twist, pair your soup with a gooey grilled cheese sandwich. The melty cheese and crunchy bread are heavenly when dipped into the soup!
- Garlic Bread: If you want to amp up the flavor, serve some garlic bread on the side. The buttery, garlicky taste is a match made in heaven with the soup.
- Roasted Veggies: A side of roasted seasonal vegetables adds a nice depth to your meal and brings in some extra nutrients. Plus, that caramelized flavor? Yum!
Feel free to mix and match these suggestions based on what you love or have on hand. Each option enhances the experience of enjoying your comforting soup, making it a delightful meal every time!
Storage & Reheating Instructions
Let’s talk about how to keep that delicious tomato basil parmesan soup fresh for later! After you’ve enjoyed your meal, make sure to let any leftovers cool down a bit before storing them. I usually just leave them on the counter for about 30 minutes. Once it’s cool, transfer the soup to an airtight container. It’ll be good in the fridge for up to 3 days, so you can savor that comforting flavor again soon!
Now, when it comes to reheating, the best method is on the stovetop. Just pour your soup back into a pot over low heat. Stir it occasionally to prevent it from sticking to the bottom. If you notice it’s thickened up a bit, don’t worry! Just add a splash of vegetable broth or water to loosen it up to your preferred consistency.
If you’re in a hurry, you can also reheat it in the microwave. Just be sure to use a microwave-safe bowl, cover it loosely to avoid splatters, and heat in short intervals (about 1-2 minutes), stirring in between until it’s heated through. Easy peasy!
And remember, if you froze your soup, let it thaw overnight in the fridge before reheating. You’ll want to add that parmesan cheese after it’s warmed up to keep it creamy and delicious!
Print
Tomato Basil Parmesan Soup: 7 Cozy Reasons to Savor It
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A creamy and savory tomato basil parmesan soup.
Ingredients
- 2 cups diced tomatoes
- 1 cup chopped fresh basil
- 1 cup grated parmesan cheese
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
Instructions
- Heat olive oil in a pot over medium heat.
- Add chopped onion and garlic, sauté until soft.
- Add diced tomatoes and cook for 5 minutes.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Stir in fresh basil and heavy cream.
- Blend the soup until smooth.
- Add parmesan cheese, salt, and pepper.
- Cook for an additional 5 minutes.
- Serve hot.
Notes
- Can be garnished with extra basil and parmesan.
- For a thicker consistency, reduce the broth.
- Can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 50mg
Keywords: tomato basil parmesan soup
