Description
Comforting tomato basil parmesan soup blends garden-fresh ingredients into a creamy Italian-inspired classic. Simmering with rich flavors and wholesome goodness, you’ll savor each spoonful of this soul-warming culinary delight.
Ingredients
Scale
Main Ingredients:
- 1 can (28 ounces / 800 grams) crushed tomatoes
- 3 cups (720 milliliters) chicken or vegetable broth
- 1 cup (240 milliliters) heavy cream or milk
- 1 cup (100 grams) grated Parmesan cheese
Vegetables and Aromatics:
- 1 medium onion, finely chopped
- 3 medium carrots, diced
- 2 cloves garlic, minced
- 2 tablespoons (28 grams) butter
Herbs and Seasonings:
- 1 teaspoon dried basil or 1 tablespoon fresh basil, chopped
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and pepper, to taste
- Fresh basil or parsley, chopped (for garnish)
Instructions
- Heat butter in a large pot over medium temperature. Introduce finely chopped onions and diced carrots, sautéing for 5-7 minutes until vegetables soften and release aromatic essence.
- Incorporate minced garlic, allowing it to bloom for approximately one minute, creating a fragrant base.
- Pour chicken or vegetable broth and crushed tomatoes into the pot. Integrate dried basil, oregano, thyme, salt, and pepper, stirring thoroughly to distribute seasonings evenly.
- Elevate mixture to a gentle boil, then reduce heat to low. Cover and allow soup to simmer for 20-25 minutes, enabling flavors to harmonize and vegetables to tenderize.
- Utilize an immersion blender to transform soup’s texture. For a rustic consistency, blend partially or leave occasional vegetable chunks. When using a standard blender, process in cautious batches.
- Fold in heavy cream and grated Parmesan cheese, stirring until completely integrated. Maintain low heat for an additional 5 minutes to marry flavors.
- Transfer soup into serving bowls. Embellish with additional Parmesan, cracked black pepper, and a sprinkle of fresh chopped basil or parsley for visual and flavor enhancement.
Notes
- Swap chicken broth with vegetable broth to create a vegetarian version of this comforting soup that maintains rich, deep flavors.
- Use an immersion blender directly in the pot for easier blending and fewer dishes, preventing messy transfers between containers.
- Reduce cream or substitute with Greek yogurt for a lighter, lower-fat alternative that still provides creamy texture and tangy depth.
- Roast tomatoes before adding to the soup to intensify their natural sweetness and create a more complex, concentrated flavor profile.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 143 kcal
- Sugar: 5 g
- Sodium: 360 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.2 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 20 mg