Why You’ll Love This Recipe
I love soup weather! Especially when I find an easy, delicious soup recipe like this one. 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 with Simple Ingredients: You probably already have most of the ingredients on hand—nothing fancy or hard-to-find in this recipe.
- Cozy & Comforting: Perfect for chilly days or anytime you need a warm, satisfying meal.
- Customizable: You can use chicken or vegetable broth, add a pinch of red pepper flakes for heat, or blend it smooth for a silky finish–the way my picky eaters prefer it.
- Quick & Easy: Only 30 minutes to make, from start to finish.
After you preview the recipe card, be sure to look below for ingredient substitutions, recipe and storage tips, and suggestions for pairings and tasty variations!
Creamy Tomato Parmesan Soup
There’s nothing quite as comforting as a warm bowl of homemade tomato soup—and this version is extra special. Whether you're serving it with a grilled cheese or enjoying it on its own, this tomato soup is the perfect cozy meal for any day of the week.
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Servings: 6 servings
Calories: 525kcal
Ingredients
- 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
Instructions
- Melt 4 tablespoons butter in a large stock pot over medium heat.
- Add 1 cup finely diced onion, 1 cup finely diced carrot, 2 cloves garlic, 1 teaspoon dried oregano, 1/4 teaspoon salt and 1/4 teaspoon pepper and cook until vegetables are tender, about 5 minutes. Stir in 4 tablespoons flour and cook for 1-2 more minutes.
- Whisk in 4 cups chicken or vegetable broth and cook, stirring constantly until mixture thickens. Stir in 2 14.5 oz. cans diced tomatoes and 1 cup heavy cream.
- Add 1 cup grated Parmesan cheese and heat through until cheese is melted. Season with additional salt and pepper, to taste. Stir in 1/4 cup fresh basil just before serving.
Nutrition
Serving: 1g | Calories: 525kcal | Carbohydrates: 15g | Protein: 29g | Fat: 39g | Saturated Fat: 20g | Polyunsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 688mg | Fiber: 2g | Sugar: 5g
Keep scrolling for tips, ingredient substitutions, answers to frequently asked questions and more!
Pairings
Obviously a gooey grilled cheese sandwich is the classic pairing for a bowl of tomato soup, but any crusty dippable bread, like my Easy Rosemary Focaccia, works perfectly. No-yeast flatbread and naan are also favorites at my house. And you can’t go wrong with buttery, homemade croutons.
Recipe Tips
- Dice Your Vegetables Evenly: Finely dicing the onion and carrot helps them cook quickly and evenly, giving the soup a smoother texture.
- Add Cheese Off the Heat: Stir in the Parmesan cheese when the soup is hot but not boiling to keep it from clumping together.
- Don’t Skip the Flour: It helps thicken the soup. Be sure to cook it for a few minutes to help remove any raw flour taste.
Storage and Reheating
- Refrigerator: Let the soup cool completely before transferring it to an airtight container. Store in the fridge for up to 4 days.
- Freezer: Leave out the basil and pour cooled soup into freezer-safe containers or bags. Freeze for up to 3 months. Add fresh basil after reheating.
- Reheating: Reheat gently on the stovetop over medium-low heat, stirring occasionally until heated through. Avoid high heat to prevent the cream from separating. Or use the microwave to reheat single portions in 1-minute intervals, stirring between each, until hot.
Variations & Fun Twists
- Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce. Garnish with diced jalapenos and pepper jack cheese.
- Cream-Free: Omit the heavy cream for a lighter, dairy-free version—blend the soup well for natural creaminess.
- Protein Packed: Stir in shredded rotisserie chicken, cooked crumbled sausage, or white beans for a more filling meal.
- Have Fun with Toppings: Top with a drizzle of pesto, crunchy croutons, French fried onions, a swirl of sour cream, or even grilled cheese “croutons” for a fun finish.
29 comments
Nicole
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Nicole
The creamiest tomato soup I ever made. I omitted the salt as the chicken stock had enough to make the soup tasty.
Totally recommend!!
Annie
I just made this soup, uses the immersion blender because I don’t like chuncks. Absolutely delicious. A new favorite in my cooking options.
Danelle
I’m so glad you liked it! I don’t like chunks either! 🙂
Holly
This has been one of my family’s favorite soups for years now! I don’t always add carrots, I always add cheese tortellini, and sometimes I add Italian sausage or chicken. Dried basil and pre-shredded parm or parm/romano/asiago mix work, too. Delish!