Creamy Tomato Basil & Parmesan Soup
Every year, along with our herb garden, David and I grow 👩🌾👨🌾 tomatoes like Cherry, Roma, San Marzano, and the odd time Purple Blue, and Beefsteak. There’s a recipe that’s on my annual “to do list” because not only can I use up some of my tomatoes but also my fresh basil that we grew during the summer. It’s my Creamy Tomato Basil & Parmesan Soup!
This is totally an OMG 🤯! With all the fresh ingredients, this is a wholesome soup that we love! It has so many flavors in it. Smooth, savory and cheesy with a hint of sweetness from the balsamic vinegar, this is an amazing recipe to enjoy. Best paired with… a grilled cheese sandwich!
I also use this soup 🥣 recipe when I make Beef Meatloaf, Indian Butter Chicken, Frankie’s Macaroni Casserole, Stuffed Baguettes, and many more.
This Creamy Tomato Basil & Parmesan Soup is among our favorites that we make during this time of year as well as Minestrone, Corn Chowder, Cream of Asparagus Soup, Leek & Fennel, Carrot Soup, Cauliflower Cheese Soup, and many more.
Most recipes like to use whole tomatoes 🍅 with the skin on. It’s okay but if you’re looking for a real, creamy texture, there’s another step that has to be done and it’s blanching. I won’t go through the process here because I’ve already posted a “how to” on one of my kitchen tips & tricks. To view it, click on this link… Blanching Tomatoes for Cooking & Canning – How to
There are many versions to choose from but if you want a recipe with flavor and some wholesomeness 🥰 to it, this Creamy Tomato Basil & Parmesan Soup is the one to make. You’ll be pleasantly surprised by how perfectly balanced the flavors are and that will make you want even more…
Bon Appétit!🍽
Check out these other tasty tomato recipes…😀
– Shakshouka
– Tomates à la Provençale (Tomatoes Provencal)
– Classic Marinara Sauce
– Italian-Style Bruschetta
– Creamy Tuscan Chicken
– Tomato Rosemary Focaccia
– Mixed Tomato Salad
and for even more soup and chowder recipes 🥣, click on this link… Recipe Category • Soups
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
Cream of Tomato Basil & Parmesan Soup
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Ingredients
- 12 large Roma tomatoes, blanched tips & tricks
- 3 tbsp. olive oil tips & tricks
- 1 cup white onions, chopped
- 2 1/2 tsp. ground Himalayan pink salt, or more to taste and divided
- 3 large cloves garlic, pressed
- 2 tbsp. granulated sugar
- 3 cups low-sodium chicken broth
- 6 tbsp. fresh basil, chopped plus more for garnish tips & tricks
- 1 cup Parmesan cheese, grated
- 1 tbsp. fresh thyme leaves, chopped tips & tricks
- 1/2 tbsp. fresh oregano leaves, chopped
- 1 1/2 tsp. freshly ground black pepper, or more to taste (I always use mixed peppercorns)
- 2 tbsp. balsamic vinegar
- 3/4 cup 35% heavy cream
- croutons, as needed for garnish see Recipe
Directions
- Cut the blanched tomatoes in half and then in half again; set aside.
- In a large Dutch oven over medium heat, add oil and when hot, add onions; sauté until translucent, about 2 minutes. Add garlic and sauté for only 1 minute.
- Add the blanched tomatoes, sugar and chicken broth. Stir well, bring to a boil and reduce the heat to medium.
- When the time is up, add balsamic vinegar and process until mostly smooth using an immersion blender (or blender).
- Add heavy cream and stir; taste and adjust if needed. Blend again until the soup is nice and smooth.
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