Creamy Tomato Soup with Basil and Parmesan Recipe

Introduction

This comforting tomato soup is rich, creamy, and full of vibrant flavors. Perfect for a cozy lunch or dinner, it combines fresh vegetables and herbs into a smooth, warming bowl. Optional cream and toppings add an extra touch of indulgence.

Ingredients

• 3 tablespoons olive oil
• 3 tablespoons butter
• 1/4 to 1/2 teaspoon crushed red pepper flakes
• 3 large carrots, peeled and chopped
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 teaspoons dried basil
• 3 cans (28 ounces each) whole peeled tomatoes, undrained
• 1 container (32 ounces) chicken stock
• 2 tablespoons tomato paste
• 3 teaspoons sugar
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup heavy whipping cream, optional
• Optional toppings: Thinly sliced fresh basil leaves and grated Parmesan cheese

Instructions

1. Step 1: In a 6-quart stockpot or Dutch oven, heat olive oil, butter, and crushed red pepper flakes over medium heat until the butter is melted.
2. Step 2: Add chopped carrots and onion; cook uncovered, stirring frequently, until the vegetables are softened, about 8 to 10 minutes.
3. Step 3: Stir in minced garlic and dried basil; cook and stir for 1 more minute to release the flavors.
4. Step 4: Add the whole peeled tomatoes with their juice, chicken stock, tomato paste, sugar, salt, and pepper; stir well to combine.
5. Step 5: Bring the mixture to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes, allowing the flavors to meld.
6. Step 6: Remove the soup from heat, and using a blender, puree it in batches until smooth. Be careful with hot liquids.
7. Step 7: If desired, slowly stir in the heavy whipping cream while continuously stirring to combine.
8. Step 8: Return the pot to the stove to heat through gently before serving. Garnish with fresh basil and grated Parmesan if you like.

Tips & Variations

• For a vegan version, substitute butter with extra olive oil and use vegetable stock instead of chicken stock.
• Add a splash of balsamic vinegar or a pinch of smoked paprika for a deeper flavor twist.
• Use fresh tomatoes during peak season for a brighter, fresher taste.
• To make it spicier, increase the crushed red pepper flakes or add a pinch of cayenne pepper.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally. Soup can also be frozen for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup in advance?

Yes, this soup tastes even better the next day after the flavors have had time to meld. Prepare it a day ahead and reheat before serving.

Is it necessary to add cream?

No, the cream is optional and mainly adds richness. The soup is flavorful and smooth without it, making it suitable for a lighter or dairy-free option.

Creamy Tomato Soup with Basil and Parmesan Recipe

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★★★★★

4.8 from 120 reviews

A rich and comforting tomato soup made with tender carrots, onions, garlic, and whole peeled tomatoes, simmered and pureed to a smooth consistency. This classic soup is enhanced with tomato paste, chicken stock, and optional heavy cream for a velvety finish. Garnish with fresh basil and Parmesan cheese for a flavorful meal perfect for any season.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Soup Base

• 3 tablespoons olive oil
• 3 tablespoons butter
• 1/4 to 1/2 teaspoon crushed red pepper flakes
• 3 large carrots, peeled and chopped
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 teaspoons dried basil
• 3 cans (28 ounces each) whole peeled tomatoes, undrained
• 1 container (32 ounces) chicken stock
• 2 tablespoons tomato paste
• 3 teaspoons sugar
• 1 teaspoon salt
• 1/2 teaspoon pepper

Optional

• 1 cup heavy whipping cream
• Thinly sliced fresh basil leaves
• Grated Parmesan cheese

Instructions

1. Heat Oil and Butter: In a 6-quart stockpot or Dutch oven, heat olive oil, butter, and crushed red pepper flakes over medium heat until the butter melts completely.
2. Sauté Vegetables: Add peeled and chopped carrots and chopped onion to the pot. Cook uncovered over medium heat, stirring frequently, until the vegetables soften, about 8 to 10 minutes.
3. Add Aromatics: Stir in minced garlic and dried basil, cooking and stirring for an additional minute to release their aroma.
4. Add Tomatoes and Stock: Pour in the undrained whole peeled tomatoes, chicken stock, and add tomato paste, sugar, salt, and pepper. Mix everything well to combine.
5. Simmer Soup: Bring the mixture to a boil. Once boiling, reduce the heat and let it simmer uncovered for 20 to 25 minutes to blend the flavors thoroughly.
6. Puree Soup: Remove the pot from heat. Using a blender, puree the soup in batches until completely smooth and creamy in texture.
7. Add Cream (Optional): If desired, slowly stir in the heavy whipping cream while continuously stirring to incorporate it evenly into the soup.
8. Heat Through: Return the pot to the stove and heat the soup gently until warmed through, but avoid boiling once cream is added.
9. Serve: Ladle the soup into bowls and garnish with thinly sliced fresh basil leaves and grated Parmesan cheese if desired. Serve hot.

Notes

• For a vegetarian version, substitute chicken stock with vegetable stock.
• Adjust crushed red pepper flakes according to your spice preference.
• Pureeing the soup carefully ensures a silky smooth texture perfect for serving.
• Heavy cream is optional; omit for a lighter version.
• The soup can be made ahead and refrigerated for up to 3 days or frozen for longer storage.

Keywords: tomato soup, creamy tomato soup, easy tomato soup, homemade tomato soup, classic tomato soup, soup recipe