Description
A comforting and creamy Tomato Basil Parmesan Soup that is perfect for a cozy night in. This vegetarian soup is bursting with flavor from tomatoes, basil, and Parmesan cheese.
Ingredients
Scale
Soup:
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 (14.5-ounce) cans diced tomatoes with juice
- 1 tablespoon tomato paste
- 1 teaspoon sugar (optional)
- 3 cups chicken or vegetable broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/2 cup grated Parmesan cheese
- 1/2 cup heavy cream
- 1/4 cup fresh basil, chopped
- Extra Parmesan and fresh basil for garnish
Instructions
- Heat olive oil: In a large soup pot over medium heat, sauté the onion until softened, about 4 to 5 minutes.
- Add garlic: Stir in garlic and cook for another minute until fragrant.
- Add ingredients: Add diced tomatoes, tomato paste, sugar, broth, salt, pepper, oregano, and red pepper flakes. Simmer for 15 to 20 minutes.
- Blend: Use an immersion blender to blend the soup until smooth, or leave slightly chunky. Reduce heat.
- Finish soup: Stir in Parmesan until melted, then slowly add heavy cream. Cook for 2 to 3 minutes.
- Final touches: Add fresh basil, stir, and serve hot, garnished with more Parmesan and basil.
Notes
- For a vegetarian version, use vegetable broth and ensure Parmesan is vegetarian-friendly.
- You can use half-and-half or whole milk for a lighter soup.
- This soup pairs well with grilled cheese or garlic bread.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 310
- Sugar: 8g
- Sodium: 760mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 40mg
