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Creamy Parm Tomato Soup

Creamy tomato parmesan soup with garlic bread for dipping.
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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

Scale
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Nutrition

Find it online: https://www.stacksipsnack.com/creamy-parm-tomato-soup/