Imagine a velvety, rich soup that wraps you in warmth like a cozy blanket, bursting with the vibrant flavors of ripe tomatoes and fragrant basil. This isn't just any soup – it's a culinary journey that transforms simple ingredients into a restaurant-worthy masterpiece right in your own kitchen. Whether you're seeking a quick weeknight dinner or an impressive starter for your next gathering, this Creamy Tomato Basil Soup with Parmesan is about to become your new obsession.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 cans (28 oz each) crushed tomatoes
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup fresh basil leaves
- Salt and pepper to taste
- Parmesan cheese for garnish
- 2 tablespoons olive oil
Instructions
- Prepare your ingredients by finely chopping the onion and mincing the garlic cloves. Wash and roughly chop the fresh basil leaves.
- Heat olive oil in a large heavy-bottomed pot over medium heat. Add chopped onions and sauté until they become soft and translucent, approximately 4-5 minutes.
- Add minced garlic to the pot and cook for an additional 30-45 seconds, stirring constantly to prevent burning and release the aromatic flavors.
- Pour in the crushed tomatoes, stirring to combine with the onion and garlic mixture. Bring the mixture to a gentle simmer and cook for 10-12 minutes, allowing the flavors to meld together.
- Reduce heat to low and slowly stir in the heavy cream, creating a smooth and rich texture. Continue stirring to prevent the cream from separating.
- Add most of the fresh basil leaves, reserving some for garnish. Season with salt and freshly ground black pepper to taste.
- Use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer to a blender in batches.
- Ladle the hot soup into serving bowls. Garnish with remaining fresh basil leaves and generously sprinkle grated Parmesan cheese on top.
- Serve immediately with crusty bread or croutons for added texture. The soup can be stored in the refrigerator for 3-4 days.
Tips
- Choose high-quality crushed tomatoes for the most robust flavor. San Marzano tomatoes work wonderfully if available.
- Don't rush the onion and garlic sautéing process – this builds a deep flavor foundation for your soup.
- Use an immersion blender for the easiest and most mess-free way to create a smooth texture. If using a standard blender, blend in small batches and remove the center lid piece to allow steam to escape.
- For an extra luxurious touch, use freshly grated Parmesan cheese instead of pre-grated varieties.
- To make the soup more filling, consider adding some cooked orzo or small pasta directly into the soup.
- If you prefer a lighter version, you can substitute half-and-half for heavy cream, though the soup will be slightly less rich.
- Fresh basil is key – if possible, add it just before serving to maintain its bright, aromatic quality.
- For a gluten-free option, serve with gluten-free croutons or skip the bread entirely.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 6g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 55mg
