CREAMY TOMATO PARMESAN SOUP — Homemade tomato soup with fresh basil and Parmesan cheese. You may never eat the canned stuff again after trying this easy recipe.
I love soup weather! Especially when I find an easy, delicious soup recipe like this Creamy Tomato Parmesan Soup.
Tomato soup and grilled cheese is a regular menu item at my house. And yes, sometimes I just open up the can of Campbell’s. But it doesn’t take much longer to make this version from scratch.
Made this soup tonight and it’s a winner! The flavor is really fantastic. Added dried basil since I didn’t have any fresh, and topped the soup with shaved parmesan. Really delicious scooped up with some crusty bread! ~ Julia
This soup will take you about 30 minutes from start to finish, and my whole family loves it–even the ones who would normally turn up their noses at the sight of carrots floating in their soup (which, let’s be honest, is pretty much all of them).
I think the trick to this soup–at least for my family–was using the food processor to make sure all of the veggies were in tiny bits.
I even pureed the diced tomatoes before I added them to the soup–not a big deal since my food processor was already dirty from chopping the carrots and onions.
You could also use an immersion blender right in the pot to make it more smooth and creamy. If you want to cut back on the calories a bit, you can replace the cream with half and half or milk.
We just finished nice big bowls of this for lunch. It is easy and delicious! I made it with fat free Half & Half and I don’t think you could tell it wasn’t heavy cream. Thanks for the recipe! ~ Anne
Like I said, we all have those days where we need to use the canned stuff. But if you have 30 minutes to spare, this homemade tomato soup is so much better than the canned stuff!
This reminded me a lot of another family favorite, Creamy Tomato, Sausage and Tortellini Soup. Definitely worth a try if you’re looking for something a bit heartier.
Be sure to save this Creamy Tomato Parmesan Soup recipe to your favorite Pinterest board for later.
WHAT PEOPLE ARE SAYING ABOUT CREAMY TOMATO PARMESAN SOUP
This soup was over the top “Delicious”!!!! I used an All-Herb seasoning for extra flavor and Chicken Broth. My guest (and husband who normally does not like tomato soup) loved it! ~ Connie
I had a soup very similar to this at a Jewish restaurant in Milwaukee and it was absolutely terrific. Bravo for this recipe! ~ Curtis
Here’s what you’ll need to make Creamy Tomato Parmesan Soup
- Produce: onion, carrot, garlic, fresh basil
- Spices: oregano, salt and pepper
- Chicken or vegetable broth
- Canned diced tomatoes
- Heavy cream
- Parmesan cheese
Creamy Tomato Parmesan Soup
Homemade tomato soup with fresh basil and Parmesan cheese. You many never eat the canned stuff again after trying this easy recipe.
- 4 tablespoons butter
- 1 cup finely diced onion
- 1 cup finely diced carrot
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 tablespoons flour
- 4 cups chicken or vegetable broth
- 2 (14.5 oz.) cans diced tomatoes
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/4 cup fresh basil, chopped
- Melt butter in a large stock pot over medium heat.
- Add onions, carrot, garlic, oregano, salt and pepper and cook until vegetables are tender, about 5 minutes. Stir in flour and cook for 1-2 more minutes.
- Whisk in broth and cook, stirring constantly until mixture thickens. Stir in tomatoes and heavy cream.
- Add Parmesan and heat through until cheese is melted. Season with additional salt and pepper, to taste. Stir in basil just before serving.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 525Total Fat: 39gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 164mgSodium: 688mgCarbohydrates: 15gFiber: 2gSugar: 5gProtein: 29g
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Who Dished It Up First: Adapted from Today’s Mama.
Ashley | Spoonful of Flavor
This creamy tomato soup looks like the perfect fall dish. Thanks for sharing!
Britni @ Play. Party. Pin.
I can’t use canned tomatoes in recipes…do you think I could use fresh tomatoes instead? Also going to check out your tomato, sausage, and tortellini soup. Sounds incredible.
I don’t see why not Britni.
YUM- I made something similar this week that I will be sharing soon. So love soups like this. – Love your bowl- so funny I almost photographed mine in a square bowl. Guess we are on the same wavelength 🙂
Haha Gina…genius minds, right!
Oh, no, we’re going full cream for this. No calorie skipping! It sounds delicious! I’m pinning it to my Yummy Soups board! 🙂
Stephanie @ PlainChicken
Looks absolutely delicious! I love tomato soup. Definitely trying this one.
Do you think I could freeze some of this? Looks fabulous!
I would think so Moira. If you do, I’d love to know how it works out!
I want to make this, but I am going to have to make it the day ahead of when I want to serve it. Most soups seem better after an overnight, but I was wondering if the tomatoes and cream might do something icky if it sits all night. Any experiences with that?
Mary, we had it for leftovers the next day and it still tasted great, so I think you should be fine.
We just finished nice big bowls of this for lunch. It is easy and delicious! I made it with fat free Half & Half and I don’t think you could tell it wasn’t heavy cream. Thanks for the recipe! 🙂
Just tried this soupAwesome! Very tasty!
Next time trying with lower fat cream just to try
Thank you for sharing
My doc put me on a low-carb, low-fat diet. I’m suffering with it. This recipe looks like I could maybe have it if the heavy cream could be substituted for skim milk. What do you think? I don’t expect it would be 5 stars out of 5, but for a low-fat soup, it sounds like it would be yummy. Has anyone tried it?
I think that would work great Cheryl, and probably not even taste that different than than the original recipe. If you wanted something thicker, like cream, you could also try plain yogurt.
I had a soup very similar to this at a Jewish restaurant in Milwaukee and it was absolutely terrific. There was no cheating there – no low-fat skimmed milk or fresh tomatoes rather than canned, or garden-grown fresh oregano, nothing overtly “diety” or nature-crusade nonsense here…just plain gorgeous soup with no excuses or substitutions. Bravo for this recipe!
DELICIOUS!! love trying Pinterest recipes that are tasty! I added bell pepper, only had half and half in the fridge, and blended half the soup! Soo good!
If you don’t have a food processor I would reccomend pureed tomatoes instead of diced, or half and half if you like it chunky
The diced just don’t break down as well. Delicious!
Made this soup tonight and it’s a winner! The flavor is really fantastic. Added dried basil since I didn’t have any fresh, and topped the soup with shaved parmesan. Really delicious scooped up with some crusty bread! I do wish it were thicker and not so runny, but I might mess around with that next time I make it.
Really disappointed – this sounded so yummy but has a weird taste. Can’t taste the tomato in it at all. Might have to add another can of tomato to try and make it more palatable.
This soup was over the top “Delicious”!!!! I used an All-Herb seasoning for extra flavor and Chicken Broth. Also after step 3 to make it creamier, I used the hand blender to smooth it out before going on to step 4. When serving, I added a dollop of sour cream and a leaf of basil for presentation. My guest (and husband who normally does not like tomato soup) loved it!
Wonderful! Thank you so much.
I made this today, and it is, hands down, the best tomato soup I’ve made. If you can find it in your local grocery store, I HIGHLY recommend using fire roasted diced tomatoes. It adds an amazing depth of flavour and subtle smokiness. I also found the chicken broth and parmesan added enough salt to the soup, so it’s a good idea to taste before adding salt. This is definitely going into my rotation.
Garbage recipe from a garbage website.