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Amazing 45-Minute Creamy Tomato Basil Soup with Parmesan

Creamy Tomato Basil Soup with Parmesan
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Make this Creamy Tomato Basil Soup with Parmesan for a warm and comforting meal. It balances deep, familiar flavors with a fresh, bright finish.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 (28 ounce) cans crushed tomatoes
  • 4 cups vegetable or chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup fresh basil leaves, chopped, plus extra for garnish
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon sugar (optional, to balance acidity)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion and cook until soft, about 5 minutes.
  3. Stir in the minced garlic and cook for 1 minute more until fragrant.
  4. Pour in the crushed tomatoes and broth. Bring the mixture to a simmer.
  5. Reduce heat to low, cover, and let it cook for 20 minutes, allowing flavors to meld.
  6. Carefully transfer the soup in batches to a blender (or use an immersion blender) and blend until completely smooth. Return the soup to the pot.
  7. Stir in the heavy cream, chopped fresh basil, salt, pepper, and sugar if using. Heat gently, but do not boil.
  8. Remove the pot from the heat. Stir in the 1/2 cup of grated Parmesan cheese until melted and creamy.
  9. Taste and adjust seasoning if needed.
  10. Ladle the soup into bowls. Garnish with extra fresh basil and a sprinkle of Parmesan cheese before serving hot.

Notes

  • For a lighter soup, substitute half-and-half for heavy cream.
  • If you have very ripe tomatoes from your garden, you can use them instead of canned tomatoes.
  • Adding a small pinch of baking soda can neutralize excess acidity if your tomatoes are tart.

Nutrition

Find it online: https://spoonsprout.com/creamy-tomato-basil-soup-with-parmesan/