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Tomato Basil Parmesan Soup

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This creamy tomato basil Parmesan soup is hearty, flavorful, and perfect for cozy nights. Made with rich tomatoes, fresh basil, and a hint of Parmesan cheese, it pairs wonderfully with crusty bread or a classic grilled cheese sandwich.

Ingredients

Scale
  • 2 tablespoons olive oil or butter
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup (30 g) all-purpose flour
  • 4 cups (960 ml) chicken or vegetable broth
  • 2 cans (14.5 oz/400 g each) diced tomatoes
  • 1 cup (240 ml) tomato sauce
  • 1/2 cup (120 ml) heavy cream or half-and-half
  • 1/2 cup (50 g) grated Parmesan cheese
  • 2 tablespoons fresh basil, chopped (or 1 teaspoon dried basil)
  • 1 teaspoon sugar (optional, to balance acidity)
  • Salt and pepper, to taste

Instructions

  1. Sauté the aromatics:
    • In a large pot, heat the olive oil or butter over medium heat. Add the chopped onion and sauté for 5 minutes, or until softened. Stir in the minced garlic and cook for 1 minute, until fragrant.
  2. Make the roux:
    • Sprinkle the flour over the onion mixture and stir to coat. Cook for 1–2 minutes, then gradually whisk in the chicken or vegetable broth until smooth.
  3. Add the tomatoes:
    • Stir in the diced tomatoes and tomato sauce. Bring the mixture to a gentle simmer and cook for 15–20 minutes, allowing the flavors to meld.
  4. Blend the soup (optional):
    • For a smoother texture, use an immersion blender to puree the soup directly in the pot, or carefully transfer it to a blender in batches and blend until smooth.
  5. Add the cream and cheese:
    • Reduce the heat to low and stir in the heavy cream, Parmesan cheese, and chopped basil. Simmer for 5 minutes, stirring occasionally, until the cheese is melted and the soup is creamy.
  6. Season and serve:
    • Taste and adjust seasoning with salt, pepper, and sugar (if needed). Ladle into bowls and serve with extra Parmesan cheese and fresh basil as garnish.

Notes

  • Substitute heavy cream with coconut milk for a dairy-free option.
  • Add red pepper flakes for a hint of spice.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.

Find it online: https://ukfinda.com/tomato-basil-parmesan-soup/