There’s something wonderfully nostalgic about a bowl of creamy tomato soup, and this Creamy Parm Tomato Soup takes that childhood favorite to elegant new heights. The addition of rich parmesan cheese transforms simple tomato soup into a luxurious, restaurant-quality dish that’s both comforting and sophisticated. Each spoonful delivers a perfect balance of tangy tomatoes, aromatic herbs, and the nutty, salty depth that only real parmesan can provide. The cream adds silky smoothness that coats your spoon and warms you from the inside out. This soup is perfect for a cozy lunch, an impressive dinner starter, or paired with a grilled cheese sandwich for the ultimate comfort food combination. Best of all, it comes together in just about half an hour, making it an easy choice for busy weeknights when you want something special without the fuss.
Serving Quantity: 6 servings
Cooking Time: 35 minutes (10 minutes prep, 25 minutes cooking)
Nutritional Information per serving:
1. Calories: 245
2. Protein: 8g
3. Carbohydrates: 16g
4. Fat: 17g
5. Fiber: 3g
6. Sugar: 10g
7. Sodium: 680mg
Ingredients You Need:
1. 2 cans (28 ounces each) crushed tomatoes
2. 1 cup heavy cream
3. 1 cup freshly grated parmesan cheese
4. 1 medium onion, diced
5. 4 garlic cloves, minced
6. 2 cups vegetable broth or chicken broth
7. 3 tablespoons butter
8. 2 tablespoons tomato paste
9. 1 tablespoon sugar (to balance acidity)
10. 1 teaspoon dried basil
11. 1 teaspoon dried oregano
12. 1/2 teaspoon red pepper flakes (optional)
13. Salt and pepper to taste
14. Fresh basil leaves for garnish
15. Extra parmesan for serving
Start with the Base
Melt the butter in a large pot or Dutch oven over medium heat. Once the butter is foaming and fragrant, add the diced onion. Cook the onion for about 5 minutes, stirring occasionally, until it becomes soft and translucent. You want the onion to release its sweetness without browning. Add the minced garlic and cook for another minute until it fills your kitchen with an amazing aroma. Be careful not to let the garlic burn as it can turn bitter.
Build the Flavor
Stir in the tomato paste and cook it for about 2 minutes, stirring constantly. This step deepens the tomato flavor and removes any raw taste from the paste. The tomato paste should darken slightly and become fragrant. Add the dried basil, dried oregano, and red pepper flakes if using. Stir everything together and let the herbs bloom in the butter for about 30 seconds to release their essential oils.
Add the Tomatoes and Broth
Pour in both cans of crushed tomatoes, scraping the cans to get every last bit of that tomatoey goodness. Add the vegetable broth and the tablespoon of sugar. The sugar is important because it balances the natural acidity of the tomatoes without making the soup taste sweet. Stir everything together well and bring the mixture to a boil. Once boiling, reduce the heat to low and let the soup simmer gently for about 15 minutes. This simmering time allows all the flavors to meld together and creates a richer, more developed taste.
Blend to Perfection
After the soup has simmered, you have two options for blending. You can use an immersion blender directly in the pot, blending until the soup reaches your desired smoothness. Or you can carefully transfer the hot soup in batches to a regular blender. If using a regular blender, never fill it more than halfway with hot liquid and always hold the lid down with a kitchen towel to prevent hot soup from exploding out. Blend until completely smooth and velvety with no chunks remaining. If you prefer a chunkier texture, blend only half the soup and leave the rest as is.
Add the Cream and Cheese
Return the blended soup to the pot if you used a regular blender. Reduce the heat to low. Slowly pour in the heavy cream while stirring constantly. The soup will turn a beautiful coral color and become wonderfully creamy. Add the freshly grated parmesan cheese a handful at a time, stirring after each addition until it melts completely into the soup. The cheese adds incredible depth and a subtle nutty flavor that makes this soup truly special. Make sure the heat is low at this point because high heat can cause the cream to curdle.
Season and Adjust
Taste the soup and season it with salt and pepper as needed. Remember that parmesan is naturally salty, so you may need less salt than you think. If the soup tastes too acidic, add another pinch of sugar. If it’s too thick, thin it out with a bit more broth or cream until you reach your preferred consistency. Let the soup simmer on very low heat for another 3 to 5 minutes to let everything come together perfectly.
Serve with Style
Ladle the hot, creamy soup into bowls. Drizzle a small swirl of heavy cream on top for a beautiful presentation. Sprinkle with extra grated parmesan cheese and tear a few fresh basil leaves over each bowl. The fresh basil adds a bright, aromatic note that contrasts beautifully with the rich, creamy soup.
Helpful Tips for Success:
1. Use freshly grated parmesan cheese rather than the pre-grated kind for the best flavor and smoothest melting.
2. For an even richer soup, roast the canned tomatoes with olive oil in the oven at 400 degrees for 20 minutes before adding them to the pot.
3. This soup freezes beautifully for up to 3 months, but add the cream and cheese after reheating rather than before freezing for the best texture.
4. Add a splash of balsamic vinegar at the end for an extra layer of complex flavor.
5. For a lighter version, substitute half the heavy cream with whole milk, though the soup won’t be quite as rich.
6. Roasted red peppers make a wonderful addition for extra depth and sweetness.
7. Store leftovers in an airtight container in the refrigerator for up to 5 days and reheat gently on the stovetop.
8. This soup pairs perfectly with grilled cheese sandwiches, crusty bread, or homemade croutons for dipping.
9. Add cooked Italian sausage or crispy bacon pieces for a heartier meal.
10. If you don’t have an immersion blender, let the soup cool for 10 minutes before transferring to a regular blender to avoid dangerous splattering.
