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 occasional 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. It’s 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
 

 
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
 

Cream of Tomato Basil & Parmesan Soup

Smooth, earthy and packed with flavor, this recipe is definitely a keeper!

5 from 17 votes

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Servings 6

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Passive Time 0 minutes mins

Total Time 45 minutes mins

Ingredients

  

1x2x3x

• 12 large Roma tomatoes, blanched tips & tricks
• 3 tbsp. olive oil tips & tricks
• 1 cup white onions, chopped
• 2 ½ 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
• ½ tbsp. fresh oregano leaves, chopped
• 1 ½ tsp. freshly ground mixed peppercorns, or more to taste
• 2 tbsp. balsamic vinegar
• ¾ 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.
• 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.
• Ladle soup into warm serving bowls and garnish with croutons.

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