Creamy Tomato Basil & Parmesan Soup
Every year, along with our herb garden, David and I grow 👩🌾👨🌾 tomatoes like Cherry, Roma, San Marzano, Beefsteak, and the odd time Purple Blue.
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 others.
This Creamy Tomato Basil & Parmesan Soup is among our favorites that we make during this time of year such as Minestrone, Corn Chowder, Cream of Asparagus Soup, 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
– Meatless Spaghetti Sauce
– Tomates à la Provençale (Tomatoes Provencal)
– Tomates Concassées • Chopped/Crushed Tomatoes
– 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
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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 (optional) 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.
- Ladle soup into warm serving bowls and garnish with croutons.
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