Creamy Tomato Basil Soup with Parmesan
This creamy tomato basil soup with parmesan cheese recipe is the best tomato soup I have ever had. Directions for stove top cooking method or slow cooker cooking method. Easy to make since it’s made with canned whole tomatoes, and only takes 10 minutes of active cooking.
Me and cooking tomato soup did not get off to the best start. When I was a very little girl, my mom was sick and resting bed. I thought I would cook her a can of tomato soup to make her feel better. I opened the can and poured the contents into a pot to heat it up. I brought her the soup on a tray and said, “Surprise! I made you soup! Now you’ll feel all better.” She seemed so happy that her little lady was trying to take care of her.
She took her first bite, then asked me, “How did you make this soup?”
“I just heated it up from a can! It was easy! Does it taste soooooo good?”
“It does Natalie, thank you. Was this the can of condensed tomato soup?”
“Sure was!”
She started laughing and laughing. Then winked at my dad and whispered, “This tastes like warm ketchup!”
Poor little me didn’t realize that you had to add a can full of milk to condensed soup. I can’t imagine how bad that soup must have tasted, probably like thinned out tomato paste. But my sweet mother ate the whole thing.
I have come a long way since then. Not only have a moved on from canned tomato soup, which even when cooked properly is still kind of blech. I now make tomato soup from scratch, and it is delicious. This creamy tomato basil soup with parmesan recipe comes from a chef who worked at a pub I waitressed at thru college. At nights he worked at the fancy steak house in town, but during the day he worked at this pub that was basically just burgers and fish and chips. Nothing gourmet. But he got to make the soup of the day every day, which was always my favorite thing on the menu. He made this delicious creamy tomato basil soup with parmesan that I would eat by the bowl full. To keep costs low he didn’t put parmesan cheese in the soup, but when he served it to me, he would sprinkle a generous serving of parmesan cheese on top, then wink and tell me not to tell the owners. Working at restaurants is the best.
It was the best creamy tomato basil soup with parmesan I had ever had. Creamy, with savory tomato flavor and bright basil flecks throughout. The parmesan cheese brings it all together, giving it a salty and nutty element. I begged him to give me his recipe, which was tricky since he was used to making it by the gallons. He scaled it down for me, and I’ve been making it ever since. Except I use fresh basil instead of the dried basil he used at the restaurant. Fresh is best!
I was shocked at how easy it is. I only spend about 10 minutes standing over the stove tending to it, making it a great weeknight meal. It uses canned whole tomatoes, so you save a ton of time peeling the tomatoes. And your house smells heavenly as it is cooking away. This makes enough soup for about 6 people. Even though there are just 2 of us, I like having left overs that we can eat for lunch throughout the week. It also freezes beautifully. See notes in recipe for freezing instructions.
Creamy Tomato Basil Soup with Parmesan
Ingredients
- 4 tablespoons butter
- 1 medium onion, chopped
- 1 clove of garlic, grated or finely minced
- 1/4 cup all purpose flour
- 32 ounces 4 cups chicken stock
- 2 28 ounce cans whole tomatoes in juice
- 10 basil leaves, about 1/4 cup, chopped
- 1 cup heavy cream
- 8 ounces grated parmesan cheese, about 2 cups
- salt and pepper
Equipment
Instructions
- Heat a large pot over medium heat. Melt the butter, then add the chopped onions. Add 1 teaspoon salt and 1 teaspoon pepper. Saute the onion about 8 minutes until they turn translucent, stirring occasionally. Add in the garlic and cook for 30 seconds, or until fragrant.
- Sprinkle in the flour, and stir to cook the flour for 1 minute. Will look like a paste. Slowly stir in the chicken stock, whisking the whole time so the flour doesn't clump. Then add the canned tomatoes and basil. You can either transfer to a slow cooker and cook over low for 4 hours or high for 2 hours, or cook it on the stove top by bringing it to a boil, then cover and reduce heat to low and cook for 20 more minutes.
- Remove the lid, and either use an immersion blender or stand blender (careful when blending hot liquids in a stand blender!). Blend until the soup is creamy. Then stir in the parmesan cheese and heavy cream. Heat soup for another 5-10 minutes, or until the cheese is melted and the soup is warm. Taste for salt and pepper. Serve warm.
- Leftovers will keep for 1 week in an airtight container. Freezes beautifully. See notes for freezing tips.
Notes
I love soups! Here are some more of my favorite soup recipes:
Italian Sausage and Vegetable Soup (my husbands favorite!)
Vegan Potato, White Bean & Kale Soup (One of my most popular recipes!)
Mixed Bean and Ham Hock Soup (Amazing slow cooker recipe!)
If you liked my creamy tomato basil soup with parmesan, you’ll also love:
Creamy Pesto Tomato Soup by Sarah and Whole and Heavenly Oven
80 Comments on “Creamy Tomato Basil Soup with Parmesan”
I just found out that I’m allergic to gluten. Have you heard from anyone that has made this from corn starch or gluten free flour? I love this recipe, but need to find a gluten free way to make it!
Arrowroot flour or tapioca flour would be a perfect gluten free substitute! Use the same amount, 1/4 cup.
Let’s start this off by saying that I hate tomato soup! But one day a few years ago I decided to make some. (My husband probably begged me!) And oh my!!! My life is forever changed! This is hands down the best soup ever! I make it so often! My whole family loves it and I’ve passed it on to many people who say the same about it being the best!
Wow! What a compliment, Liza! I am so glad this recipe changed your mind about tomato soup and that you all love it so much. Seriously, THE BEST! Honored to have you here, friend.
I’m excited to try this recipe this week! I see a single batch is 6 servings. Can you give me an estimated serving size per person? Thanks in advance!
Can’t wait for you to try! About 1.5 cups!
Very good but direvtions are screwed up. It says to cook the onions.. Then add garlic…but then later says add the tomatoes, onions and garlic. But we already added the onions and garlic!
Glad you liked it! Corrected the directions!
So good!
Followed this recipe and made it on the stovetop, super easy and tastes delicious!
Viv! This makes me SO happy! Thank you! Honored to have you here!
As everyone agrees this is a fabulous recipe. We have long experimenting with others recipes trying to find that perfect tomato soup. Als, our quest is completed with this one.
One question, tho. We camp a lot and I usually make a big pot of soup and freeze a big batch for camping. Sticking the frozen soup in our cooler helps keep everything cold. After a couple of days the soup is thawed out in the cooler and we have a perfect lunch. In your notes you make it very clear to freeze the soup BEFORE you add the cream and Parmesan. What is the reason for this? It’d be much easier on us to make the whole recipes, let it cool and bag up a batch in the freezer in advance. Why do you recommend not doing this?
I am so glad you have enjoyed my tomato soup Darren! We camp also and I love to have all the food prepared in advance. It sure makes camping a breeze. The reason I suggest not adding the dairy until after the soup is thawed is because sometimes it can separate when it thawed. It doesn’t happen every time, but I have had it happen. It tastes the same, but the consistency is off. Let me know if you freeze it with the dairy if it separates for you. I will try recipe testing it again.
Thanks so much for your feedback, it really means a lot to me.
Typically, I am not a fan of tomato soup, but I made this one because my husband requested tomato soup and grilled cheese. Wow! This soup is flavorful and the cheese and cream really soften the sharp tomato taste. I love it and it is now in regular rotation in our home. Thanks, Natalie!
Sounds like your husband knows the perfect lunch, I just love tomato soup with grilled cheese Ruth. It’s so comforting. I am so glad this will be part of your regular recipe rotation.
Love love love this recipe!!! Sooo easy and so delicious. We have a basil plant and the fresh basil makes it…thank you for sharing this great recipe!
The basil is the best part Janet. How wonderful that you have a basil plant!
I have been making this soup for a little over a year now. It is pretty easy and delicious! We love it with my homemade pimento cheese. Thanks so much for sharing! It’s my favorite soup.
I am so glad you like my tomato soup Karen! That is fantastic that you have been making it for over a year now. I am happy it is easy to make and delicious. I appreciate the feedback. Serving it with homemade pimento cheese sounds delicious!
Thanks for sharing this recipe. I plan on making a big batch. I have noticed that in your recipe multiplier, the number of cans of tomatoes is fixed at two cans, and I’m assuming that’s not correct. Looking forward to giving this a try this week. Thanks again.
Thank you for pointing that out! It should double as well! I’ll let the app developer know there’s a bug.
My goddaughter and her Aunt made this and it was the best tomato soup I ever had!
I am so happy to hear that Denise! Thank you for sharing with me! You made my morning!
Oh my goodness! Seriously the easiest, best soup I’ve had!!! Topped with homemade pumpernickel croutons. Delish ?
I’m so happy to hear that Amber! Thank you so much! And homemade pumpernickel croutons sound delish! Thanks for making my recipe and letting me know you like it. Makes my day!