Description
This Tomato Basil Parmesan Soup is a comforting, creamy blend of fresh tomatoes, aromatic basil, and savory Parmesan cheese. Perfect for a cozy meal, it combines simple ingredients to create a flavorful and smooth soup that can be enjoyed year-round.
Ingredients
Scale
Soup Base
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cans (14.5 ounces each) diced tomatoes, undrained
- 1 cup vegetable broth
- 1 teaspoon sugar
- Salt, to taste
- Pepper, to taste
Flavorings and Garnish
- 1 cup fresh basil leaves, packed
- 1 cup grated Parmesan cheese (plus extra for serving)
- 1/2 cup heavy cream (optional)
Instructions
- Sauté the Onion: Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent, releasing its sweetness and flavor into the oil.
- Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant, taking care not to let it burn to maintain its delicate aroma.
- Combine Tomatoes and Broth: Pour in the canned diced tomatoes with their juice, vegetable broth, sugar, salt, and pepper. Stir the mixture well and bring it to a gentle simmer.
- Simmer the Soup: Let the soup simmer for about 20 minutes, stirring occasionally to meld the flavors and soften the tomatoes thoroughly.
- Blend the Soup: Remove the pot from heat and add the fresh basil leaves. Use a blender or immersion blender to puree the soup until smoothly blended without any chunks, creating a creamy texture.
- Add Cheese and Cream: Return the pureed soup to low heat and stir in the grated Parmesan cheese and heavy cream if using. Heat gently for a few minutes until the cheese melts and the soup is warmed through, stirring frequently to prevent sticking.
- Season to Taste: Taste the soup and adjust the seasoning with additional salt and pepper as needed to enhance the flavors.
- Serve: Ladle the soup into bowls and garnish with extra Parmesan cheese and fresh basil leaves for a beautiful presentation and added flavor.
Notes
- For a vegan version, omit the Parmesan cheese and heavy cream or use plant-based alternatives.
- The heavy cream is optional; omit it for a lighter soup or substitute with coconut milk or cashew cream for creaminess.
- To make it gluten-free, ensure the vegetable broth is gluten-free certified.
- The soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Adjust the thickness by adding more broth if the soup is too thick after blending.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering and blending
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 220
- Sugar: 10g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 25mg
Keywords: Tomato basil soup, creamy tomato soup, Parmesan soup, vegetarian soup, easy tomato soup
