TOMATO BASIL PARMESAN SOUP
This creamy Tomato Basil Parmesan Soup is rich, comforting, and full of flavour. It combines fresh basil, tangy tomatoes, and savory Parmesan for the perfect bowl of comfort. Great with grilled cheese or crusty bread!
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 can 28 oz crushed tomatoes
- 2 cups vegetable broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 tablespoon sugar optional, to balance acidity
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes optional
- ¼ cup fresh basil leaves chopped (or 1 teaspoon dried basil)
Instructions
Sauté the Aromatics:
- In a large pot, heat olive oil over medium heat. Add diced onion and cook until soft, about 5 minutes. Add minced garlic and cook for another 1–2 minutes.
Add Tomatoes and Broth:
- Stir in the crushed tomatoes and vegetable broth. Bring the mixture to a simmer and let cook for about 15 minutes.
Blend for Smoothness (Optional):
- For a smooth soup, use an immersion blender directly in the pot or transfer carefully to a blender and blend until smooth.
Add Cream and Cheese:
- Stir in the heavy cream and Parmesan cheese. Cook for 5–7 more minutes, stirring often, until the cheese melts and the soup is creamy.
Season and Finish:
- Add salt, pepper, sugar (if using), red pepper flakes, and basil. Stir to combine. Simmer for another 5 minutes.
Serve:
- Ladle into bowls and garnish with extra Parmesan or fresh basil. Serve hot with grilled cheese or toasted bread.
Notes
Make Ahead:
Soup can be made ahead and stored in the fridge for up to 3 days. Flavours deepen over time! Freezing Tip:
Let the soup cool completely before freezing in airtight containers. Thaw and reheat gently on the stove. Customising the Flavour:
Add a pinch of oregano or a splash of balsamic vinegar for extra depth. For added protein, stir in white beans or cooked pasta. Serving Suggestions:
Pair with grilled cheese sandwiches, garlic bread, or a green salad for a hearty meal. Allergy-Friendly Options:
Use plant-based cream and cheese to make it dairy-free and vegan. Storage Tips:
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
Soup can be made ahead and stored in the fridge for up to 3 days. Flavours deepen over time! Freezing Tip:
Let the soup cool completely before freezing in airtight containers. Thaw and reheat gently on the stove. Customising the Flavour:
Add a pinch of oregano or a splash of balsamic vinegar for extra depth. For added protein, stir in white beans or cooked pasta. Serving Suggestions:
Pair with grilled cheese sandwiches, garlic bread, or a green salad for a hearty meal. Allergy-Friendly Options:
Use plant-based cream and cheese to make it dairy-free and vegan. Storage Tips:
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.