Creamy Parm Tomato Soup
This creamy Parmesan tomato soup is rich, flavorful, and perfect for a comforting meal. It combines ripe tomatoes, fresh herbs, and a touch of cream for added richness, making it ideal as a starter or served with crusty bread for a complete meal.
Equipment
- 1 large pot
- 1 wooden spoon
- 1 blender (immersion or traditional)
- 1 set measuring cups and spoons
- 1 cutting board
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 28 oz crushed tomatoes 1 can
- 2 cups vegetable broth or chicken broth
- 1 teaspoon sugar
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- to taste salt and pepper
- 1/2 cup heavy cream
- 1 cup grated Parmesan cheese
- to taste fresh basil leaves for garnish, optional
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes until softened and translucent.
- Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Pour in the crushed tomatoes and vegetable broth. Add the sugar, dried basil, and dried oregano. Season with salt and pepper to your liking.
- Bring the mixture to a simmer and let it cook for about 20 minutes, stirring occasionally.
- Remove the pot from heat and carefully blend the soup using an immersion blender until smooth. If using a traditional blender, let the soup cool slightly before blending in batches.
- Return the blended soup to the pot over low heat. Stir in the heavy cream and grated Parmesan cheese, mixing until the cheese has melted and incorporated.
- Taste and adjust the seasoning as needed.
- Serve hot, garnishing with fresh basil leaves and additional Parmesan if desired.
Notes
This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat gently on the stove before serving.
For a vegan version, substitute heavy cream with coconut cream and omit the cheese or use a vegan cheese alternative.
Pair the soup with a side of grilled cheese sandwiches for a classic comfort food combo.