Creamy Tomato Soup with Basil and Parmesan Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- Add Aromatics: Stir in minced garlic and dried basil, cooking and stirring for an additional minute to release their aroma.
- 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.
- 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.
- Puree Soup: Remove the pot from heat. Using a blender, puree the soup in batches until completely smooth and creamy in texture.
- Add Cream (Optional): If desired, slowly stir in the heavy whipping cream while continuously stirring to incorporate it evenly into the soup.
- Heat Through: Return the pot to the stove and heat the soup gently until warmed through, but avoid boiling once cream is added.
- 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
