There’s something deeply comforting about a bowl of Creamy Parm Tomato Soup on a chilly afternoon. It’s the kind of meal that wraps you in warmth from the inside out, a nostalgic hug in a bowl that reminds me of rainy days spent in my grandmother’s kitchen. She didn’t follow a recipe—just a little of this, a dash of that—but the result was always magic. I’ve spent years recreating that feeling, and this Creamy Parmesan Tomato Soup Recipe is my tribute to her. It’s rich, velvety, and packed with savory depth, thanks to a generous helping of Parmesan and a touch of cream. Whether you’re new to cooking or a seasoned pro, this recipe is designed to be approachable, rewarding, and utterly delicious. If you love cozy, one-pot meals, you’ll also enjoy our Bacon Cheddar Gnocchi Soup for another cheesy, soul-warming option.
Table of Contents
Creamy Parm Tomato Soup Ingredients
Creamy Parm Tomato Soup starts with simple, wholesome ingredients that come together to create something extraordinary. Here’s what you’ll need:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 2 cups vegetable broth
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- Salt and black pepper to taste
- Fresh basil or parsley for garnish (optional)
Quick Tomato Soup Recipe Timing
Prep time: 10 minutes | Cook time: 25 minutes | Total time: 35 minutes
Step-by-Step Instructions for Creamy Parmesan Tomato Soup
Making this Homemade Tomato Soup is straightforward and rewarding. Follow these steps for a silky, flavorful result.
Sauté the Aromatics
Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Simmer the Soup Base
Pour in the crushed tomatoes and vegetable broth. Add the dried basil, oregano, salt, and pepper. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 15–20 minutes, allowing the flavors to meld.
Blend Until Smooth
Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until creamy.
Stir in Cream and Parmesan
Reduce the heat to low and stir in the heavy cream. Gradually add the grated Parmesan cheese, stirring constantly until it melts completely into the soup. Taste and adjust seasoning if needed.
Serve Warm
Ladle the soup into bowls, garnish with fresh basil or parsley, and enjoy with crusty bread or a grilled cheese sandwich.
Nutritional Information for Creamy Parm Tomato Soup
Per serving (approx. 1 1/2 cups): 280 calories, 18g fat, 20g carbohydrates, 4g fiber, 10g protein. This soup is a good source of vitamin C, calcium, and lycopene.
Equipment Needed for This One Pot Tomato Soup
- Large soup pot or Dutch oven
- Immersion blender or countertop blender
- Wooden spoon or spatula
- Measuring cups and spoons
Why You’ll Love This Best Creamy Tomato Soup
- It’s ready in just 35 minutes, making it perfect for busy weeknights.
- The rich, velvety texture feels indulgent without being overly heavy.
- Packed with savory Parmesan flavor, it’s a crowd-pleaser for all ages.
- It’s a one-pot wonder, meaning fewer dishes and easier cleanup.
- You can easily customize it with swaps for dietary needs or preferences.
Healthier Alternatives for Creamy Parm Tomato Soup
If you’re looking to lighten things up, try these simple swaps:
- Use half-and-half or whole milk instead of heavy cream for a lighter consistency.
- Swap Parmesan for nutritional yeast or a dairy-free Parmesan alternative to make it vegan.
- Add a handful of spinach or kale during the last few minutes of cooking for extra nutrients.
- For a lower-carb version, skip the bread and serve with a side salad or roasted vegetables.
If you enjoy creamy, vegetable-forward soups, you’ll love our The Best Creamy Vegetable Soup as another nourishing option.
Serving Suggestions for Creamy Parmesan Tomato Soup
This soup is incredibly versatile. Here are a few ways to serve it:
- Pair it with a classic grilled cheese sandwich for the ultimate comfort meal.
- Top with homemade croutons, a drizzle of olive oil, or extra Parmesan.
- Serve alongside a crisp green salad for a balanced lunch or dinner.
- Garnish with fresh herbs like basil or parsley for a pop of color and freshness.
For another cheesy, satisfying soup, try our Hearty White Lasagna Soup—it’s a family favorite!
Common Mistakes to Avoid with Homemade Tomato Soup
Even the simplest recipes can have pitfalls. Here’s how to steer clear:
- Don’t use pre-shredded Parmesan—it often contains anti-caking agents that can make the soup grainy. Always grate your own.
- Avoid boiling the soup after adding the cream, as it can cause curdling. Keep the heat low.
- Be careful when blending hot soup—allow it to cool slightly or blend in small batches to prevent steam buildup.
- Don’t skip simmering the soup base—this step is key for developing deep, rich flavor.
Storing Tips for This Easy Tomato Soup Recipe
This soup stores beautifully, making it ideal for meal prep:
- Let the soup cool completely before transferring it to an airtight container.
- Refrigerate for up to 4 days. Reheat gently on the stovetop over low heat.
- Freeze for up to 3 months. Note: Cream-based soups may separate slightly when thawed. Stir well while reheating to restore creaminess.
- For best results, freeze without the cream and add it fresh when reheating.
Conclusion: Creamy Parm Tomato Soup
This Creamy Parm Tomato Soup is more than just a recipe—it’s a bowl of comfort, nostalgia, and pure satisfaction. With its velvety texture, rich Parmesan flavor, and simple preparation, it’s a dish you’ll return to again and again. Whether you’re cooking for yourself, your family, or guests, this soup delivers every time. If you’re in the mood for another creamy, cozy option, don’t miss our Creamy Garlic Chickpea Soup—it’s another vegetarian favorite that’s both hearty and wholesome. I’d love to hear how your Creamy Parmesan Tomato Soup turns out! Leave a comment below, and don’t forget to tag @Stacksipsnack on Pinterest to share your creations.
FAQs about Creamy Parm Tomato Soup
How do you make tomato soup creamy and not watery?
To achieve a creamy, non-watery consistency, incorporate heavy cream, half-and-half, or full-fat coconut milk at the end of cooking. Using a blend of robust tomatoes and reducing the soup adequately also prevents a watery texture, as does blending it until perfectly smooth.
What kind of cheese goes best with tomato soup?
For Creamy Parm Tomato Soup, freshly grated Parmesan cheese is ideal, offering a salty, umami depth that complements the acidity of the tomatoes. Other great options include Gruyu00e8re, sharp cheddar, or even a dollop of fresh goat cheese for tang.
What to serve with creamy tomato soup?
Creamy Parm Tomato Soup pairs wonderfully with a classic grilled cheese sandwich, crusty bread for dipping, or a simple green salad with a light vinaigrette. Garlic croutons, a sprinkle of fresh basil, or a swirl of pesto also make excellent garnishes.
Can you freeze creamy tomato soup?
Yes, creamy tomato soup can be frozen, but dairy-based creamy soups sometimes separate upon thawing. To minimize this, cool completely before freezing in airtight containers. Thaw slowly in the refrigerator and gently reheat over low heat, whisking well or even re-blending to restore consistency.
What tomatoes are best for tomato soup?
Canned San Marzano tomatoes are often considered the gold standard for their balanced sweetness and low acidity. High-quality ripe fresh tomatoes like Roma, Beefsteak, or a mix of heirloom varieties also yield excellent flavor, especially when roasted first.
How do you make tomato soup richer?
To enrich tomato soup, start with a flavorful base by sautu00e9ing aromatics like onion, garlic, and carrots. Deglaze with white wine or vegetable broth, use good quality tomatoes, and finish with a generous amount of butter, heavy cream, or a swirl of good olive oil. Roasting the tomatoes before blending also deepens their flavor significantly.
Creamy Parm Tomato Soup
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
There’s something deeply comforting about a bowl of Creamy Parm Tomato Soup on a chilly afternoon. It’s the kind of meal that wraps you in warmth from the inside out, a nostalgic hug in a bowl that reminds me of rainy days spent in my grandmother’s kitchen. She didn’t follow a recipe—just a little of this, a dash of that—but the result was always magic. I’ve spent years recreating that feeling, and this Creamy Parmesan Tomato Soup Recipe is my tribute to her. It’s rich, velvety, and packed with savory depth, thanks to a generous helping of Parmesan and a touch of cream. Whether you’re new to cooking or a seasoned pro, this recipe is designed to be approachable, rewarding, and utterly delicious.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 2 cups vegetable broth
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- Salt and black pepper to taste
- Fresh basil or parsley for garnish (optional)
Instructions
- Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Simmer the Soup Base: Pour in the crushed tomatoes and vegetable broth. Add the dried basil, oregano, salt, and pepper. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 15–20 minutes, allowing the flavors to meld.
- Blend Until Smooth: Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until creamy.
- Stir in Cream and Parmesan: Reduce the heat to low and stir in the heavy cream. Gradually add the grated Parmesan cheese, stirring constantly until it melts completely into the soup. Taste and adjust seasoning if needed.
- Serve Warm: Ladle the soup into bowls, garnish with fresh basil or parsley, and enjoy with crusty bread or a grilled cheese sandwich.
Notes
This soup stores beautifully, making it ideal for meal prep. Let the soup cool completely before transferring it to an airtight container. Refrigerate for up to 4 days. Reheat gently on the stovetop over low heat. Freeze for up to 3 months. Note: Cream-based soups may separate slightly when thawed. Stir well while reheating to restore creaminess. For best results, freeze without the cream and add it fresh when reheating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 280
- Fat: 18g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 10g
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