Creamy Parmesan Tomato Basil Soup recipe
When the weather gets colder, I’m all about the soups. And if you, too, think there is nothing better than a steaming bowl of soup on a chilly day, this Creamy Parmesan Tomato Basil Soup, wintry but light, is a satisfying option. Thick, creamy, and bursting with flavor and deliciousness, it’s the perfect choice for a cozy night in.
This comforting soup starts with a fragrant base of chopped celery, carrots, onion, and garlic, sautéed in a mix of butter and olive oil until tender. After adding a bit of flour to create a roux, you whisk in low-sodium chicken broth, then bring in the stars of the show: fire-roasted tomatoes and a medley of herbs and spices, simmering all together for a rich depth of flavor. Freshly grated Parmesan and a splash of heavy cream lend creaminess, while a quick blend ensures a velvety texture. Ladle the soup into bowls and garnish with more cheese. Simple, satisfying, and downright delicious – this soup is a bowlful of warmth for any occasion!
To make the Creamy Parmesan Tomato Basil Soup, you will need the following ingredients:
Steps to make Creamy Parmesan Tomato Basil Soup
- 1
Prepare aromatics
2
In a food processor, combine 4 stalks chopped celery, 4 chopped carrots, ½ chopped onion, and 3 peeled garlic cloves and pulse until finely minced.
- 2
Cook aromatics
5
In a large soup pot over medium heat, melt 3 tablespoons butter and 2 tablespoons olive oil. Raise the heat to medium-high and add the minced aromatics. Sauté, stirring occasionally, for 4 minutes.
- 3
Add flour
1
Sprinkle in ¼ cup flour and cook, stirring, for 1 minute.
- 4
Add chicken broth
1
Gradually whisk in 4 cups low-sodium chicken broth.
- 5
Add tomatoes and seasonings
15
Add 2 cans fire-roasted diced tomatoes with their juices, ¼ cup chopped fresh basil, 1 teaspoon dried oregano, 1 teaspoon salt, ½ teaspoon dried parsley, black pepper to taste, 1 pinch red pepper flakes, and 1 bay leaf and bring to a boil. Reduce the heat and simmer for 15 minutes.
- 6
Add cheese
1
Add 1 cup freshly grated Parmesan cheese and whisk to combine.
- 7
Add heavy cream
15
Add 1-2 cups heavy cream and gently stir. Cook for another 15 minutes over low heat. Add more broth or cream to get the desired consistency. Remove the bay leaf. Taste and adjust for salt and black pepper if needed.
- 8
Blend soup
1
Using a hand blender, purée the soup.
- 9
Serve
Ladle the soup between bowls and top with a sprinkle of freshly grated Parmesan cheese. Enjoy!
Recipe Reviews
Homemade tomato basil soup! It's perfect!
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