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 Beef Steak. 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 so much at home. 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, and many more…
Most recipes like to use tomatoes as is in the soup, which is 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 on this video 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
– 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 sea 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
- 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.
- Add basil, cheese, thyme, oregano, more salt and freshly ground black pepper. Gently simmer for 20 minutes, stirring occasionally and breaking the tomatoes into smaller pieces with the tip of a spoon.
- 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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