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This soup shines with fresh, ripe tomatoes. You need 4 cups of chopped tomatoes or one 28 oz can of whole tomatoes. Fresh basil is key; grab a bunch of basil leaves, tearing some for the soup and saving some for garnish. You will also need 1 medium onion, diced, and 2 cloves of garlic, minced. For the base of the soup, gather these items from your pantry: - 1 cup vegetable broth - 1 tablespoon olive oil - 1 teaspoon sugar - 1 teaspoon salt - 1/2 teaspoon black pepper - 1/2 teaspoon dried oregano These staples help build flavor and depth in the soup. Garnishing adds a nice touch. Use extra freshly grated Parmesan cheese on top for richness. A few reserved basil leaves can brighten up the dish too. Feel free to add a drizzle of olive oil for extra flavor. {{ingredient_image_1}} Start by heating 1 tablespoon of olive oil in a large pot over medium heat. Once hot, add 1 medium diced onion. Cook it for about 5 minutes until it turns soft and clear. This step builds a tasty base for your soup. Next, stir in 2 minced garlic cloves and cook for just 1-2 minutes. Pay close attention here. You want to avoid burning the garlic, as it can make the soup bitter. Now, add the star ingredients. Toss in 4 cups of chopped ripe tomatoes or one 28 oz can of whole tomatoes. Pour in 1 cup of vegetable broth. Add 1 teaspoon of sugar, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of dried oregano. Stir everything together. Bring the mix to a boil, then lower the heat and let it simmer for about 20 minutes. This allows the tomatoes to soften and blend their flavors into the broth. After 20 minutes, add a bunch of torn fresh basil leaves and cook for an additional 5 minutes. The aroma will be amazing! Once the tomatoes are tender, it’s time to blend. Use an immersion blender to purée the soup right in the pot until smooth. If you don’t have one, carefully transfer the soup in batches to a regular blender. After blending, return the soup to the pot if needed. Stir in 1 cup of heavy cream and 1/2 cup of freshly grated Parmesan cheese. Heat gently until the cheese melts, making the soup creamy and rich. Finally, taste your soup and tweak the seasoning with more salt or pepper if needed. Serve it hot, topped with extra basil leaves and a sprinkle of Parmesan cheese for that finishing touch. Enjoy your warm bowl of comfort! To make the best soup, start with ripe tomatoes or good canned ones. Fresh tomatoes give great flavor. Look for ones that feel heavy and smell sweet. If you use canned tomatoes, choose whole tomatoes in juice. They often taste better than diced ones. You can also mix types for extra depth. Taste your soup as you cook. You can adjust the salt and pepper to your liking. If it tastes too acidic, add a pinch of sugar. Fresh basil adds brightness, so feel free to use more. If you want some heat, add a pinch of red pepper flakes. Remember, it’s all about what you like! If you want a lighter soup, try using coconut cream instead of heavy cream. It gives a nice flavor and works for vegan diets. You can also use almond milk for a thinner soup. Just remember to add more seasoning, as these options can change the taste. Pro Tips Use Fresh Tomatoes: For the best flavor, use ripe, in-season tomatoes. They will enhance the sweetness of the soup. Adjust Creaminess: You can customize the creaminess by adjusting the amount of cream. For a lighter soup, reduce the cream and add more broth. Enhance Flavor with Herbs: Add fresh herbs like thyme or parsley for an extra layer of flavor, along with the basil. Blend to Preference: If you prefer a chunkier texture, blend only half of the soup and leave the rest unblended for added texture. {{image_2}} You can easily make a vegan version of this soup. Swap the heavy cream for coconut cream. This gives a rich and creamy texture without dairy. Use the same ingredients, but skip the Parmesan cheese. You can add nutritional yeast for a cheesy flavor. This variation keeps the soup hearty and satisfying. If you love heat, spice up your soup. Add red pepper flakes while cooking the onions. You can also toss in fresh jalapeños or serrano peppers. These will give a nice kick to the flavor. Don’t forget to adjust the salt to balance the heat. This spicy version adds a fun twist to the classic recipe. Adding vegetables makes this soup even better. Try adding chopped carrots, bell peppers, or zucchini. Sauté them with the onions for extra flavor. You can even toss in some spinach or kale at the end. This makes the soup more colorful and nutritious. Plus, it’s a great way to sneak in more veggies! After enjoying your soup, store any leftovers in the fridge. Use an airtight container for best results. It will stay fresh for about 3 to 4 days. Make sure to cool the soup to room temperature before sealing it. This helps avoid excess moisture that can lead to spoilage. You can freeze this soup for later use. Pour the cooled soup into freezer-safe bags or containers. Leave some space at the top for expansion. It will keep well for up to 3 months. When you're ready to enjoy it again, just thaw it in the fridge overnight. To reheat, pour the soup into a pot over medium heat. Stir often to avoid sticking. You can also use a microwave. Heat in short bursts, stirring in between. If the soup seems too thick, add a splash of broth or water to reach your desired consistency. Enjoy your warm, comforting bowl! Yes, you can use canned tomatoes. They offer a great flavor and save time. Choose a quality brand for the best taste. A 28 oz can works well. Just drain the juice before adding to the pot. This swap makes the recipe easier without losing flavor. To reduce creaminess, use less heavy cream. You can cut it in half. Try adding more vegetable broth instead. This keeps the soup light and adds more flavor. You can also use a non-dairy milk, like almond or oat milk. This makes the soup vegan and still tasty. Pair this soup with crusty bread. A simple garlic bread is perfect. You can also serve it with a fresh salad. A side of grilled cheese is a classic choice too. These sides enhance the meal and make it more filling. You've learned how to make a tasty Tomato Basil Parmesan Soup. We covered fresh ingredients, pantry staples, and optional garnishes. You now know the steps to sauté, simmer, and blend your soup. We shared tips on choosing tomatoes and adjusting flavors. You can also explore fun soup variations, like vegan or spicy options. Lastly, we discussed how to store leftovers safely. Enjoy your cooking, and remember, a delicious soup warms the heart and soul!

Savory Tomato Basil Parmesan Soup

A rich and creamy soup made with fresh tomatoes, basil, and Parmesan cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Appetizer
Cuisine Italian
Servings 4
Calories 250 kcal

Ingredients
  

  • 4 cups ripe tomatoes, chopped (or one 28 oz can of whole tomatoes)
  • 1 cup vegetable broth
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon dried oregano
  • 1 bunch fresh basil leaves, torn (reserve some for garnish)
  • 1 cup heavy cream or coconut cream for a vegan option
  • 0.5 cup freshly grated Parmesan cheese (plus extra for garnish)

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes or until translucent.
  • Stir in the minced garlic and cook for an additional 1-2 minutes, making sure not to burn the garlic.
  • Add the chopped tomatoes (or canned tomatoes), vegetable broth, sugar, salt, black pepper, and oregano to the pot. Bring to a boil, then reduce heat and let simmer for about 20 minutes.
  • Once the tomatoes are tender, add the basil leaves and cook for another 5 minutes.
  • Use an immersion blender to purée the soup directly in the pot until smooth. If you do not have an immersion blender, carefully transfer to a regular blender in batches.
  • After blending, return the soup to the pot (if needed) and stir in the heavy cream and Parmesan cheese. Heat gently until the cheese has melted and everything is heated through.
  • Taste and adjust seasoning, adding more salt or pepper if needed.
  • Serve hot, garnished with additional basil leaves and a sprinkle of freshly grated Parmesan cheese on top.

Notes

For a vegan option, substitute heavy cream with coconut cream.
Keyword basil, Parmesan, soup, tomato, vegetarian