Homemade Creamy Tomato Basil Soup with Parmesan
Dreamy, cozy, and creamy tomato basil soup with parmesan cheese. The ultimate bowl of low carb tomato soup that the whole family will love. Made with canned tomatoes, fresh basil, and other simple ingredients. Serve with grilled cheese sandwiches or by itself– you can’t go wrong!
Table of Contents
What Makes This Recipe Great
This Creamy Tomato Basil Soup with Parmesan Cheese is the best tomato soup recipe I have ever had– and that is not an exaggeration! Whether you’re in need of a quick and easy dinner or want to make a big batch, this recipe has you covered! I’ve included directions for stovetop cooking or slow cooker cooking– whichever method is right for you!
Plus, it’s super easy to make since it’s made with canned whole tomatoes and only takes 10 minutes of active cooking!
Watch The Recipe Video
Note: You can also watch this video on YouTube.
Rescue Recipes: Nat’s Notes
This is an updated recipe that’s part of my 2023 Rescue Recipes Series – aka lifesaving recipes for busy families! View all the Rescue Recipes here.
This creamy tomato soup is such a hearty, filling meal for the whole family! It comes together in less than 30 minutes, and I normally have all the ingredients on hand. It has a really nice, thicker consistency, which makes it cozy and satisfying, not to mention its amazing flavor and creamy texture.
It also freezes great and is super tasty as leftovers. Truly the best soup recipe!
- Rescue Recipes Tips: This recipe is great because it uses mostly pantry staples and ingredients you probably already have on hand! It doesn’t require a ton of active cooking, which makes it really easy to get other things done while it cooks!
- Kid-Friendly Tips: My kids love this recipe and I often make a few grilled cheese sandwiches for them to dip and enjoy the soup with. But its also filling enough on its own so if sandwiches aren’t an easy option, don’t worry about it!
- Low Carb Tips: This recipe is low-carb– 16 net carbs per serving. It’s a bit higher than a “keto-friendly” dinner, but it is still super low in carbs and really filling! Use low-carb or keto bread for a your grilled cheese, if you choose to make one!
Ingredient Notes
- Butter: Butter gives the soup an even richer flavor, but use olive oil instead if desired.
- Garlic Cloves
- Tapioca Flour: I love using tapioca flour to thicken the soup just a little bit but still keep it lower carb and gluten-free. You could also use arrowroot powder, gluten-free flour, or all-purpose flour.
- Chicken Stock: Use chicken broth or stock– or even vegetable broth will work in a pinch.
- Canned Tomatoes: Use San Marzano whole tomatoes. The can that is pictured is my favorite one. You get tons of flavor from the parmesan and basil! A can of diced tomatoes will work in a pinch.
- Fresh Basil Leaves
- Parmesan Cheese: This gives the soup an amazing, creamy texture and nutty flavor.
- Heavy Cream
- Kosher Salt and Black Pepper
Step-by-Step Instructions
- Heat a Dutch oven or soup pot over medium heat. Melt the butter, then add the chopped onions and garlic. Season with 1 teaspoon of kosher salt and 1 teaspoon of black pepper. Saute the onions and garlic for 5-8 minutes, stirring frequently, until they turn translucent.
- Sprinkle in the flour, and stir to cook the flour for 1 minute. It 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, basil, and parmesan cheese. Cook the soup for 5-10 minutes at a simmer on medium-low heat.
- Use an immersion blender to blend in the cooking pot until the soup is creamy. Add in the heavy cream—taste for salt and pepper. Serve warm.
Expert Tips
- Tomatoes: My favorite canned tomatoes to use are San Marzano tomatoes, the exact ones pictured in the ingredients needed photo. I get them at Trader Joe’s. They have the best flavor with the perfect balance of sweetness and tartness.
- Flour: I love using tapioca flour to thicken the soup just a little bit but still keep it lower carb and gluten-free. You could also use arrowroot powder, gluten-free flour, or all-purpose flour. If you are fine with a thinner tomato soup, you can skip the flour altogether.
- Spice: If you’d like a spicier tomato basil soup, feel free to add red pepper flakes to taste.
- Vegetarian: You can use veggie stock in place of chicken stock to keep this vegetarian.
- Dairy-Free: I have this recipe for a dairy-free tomato basil soup.
- Blender: I like to use an immersion blender to blend this soup. It makes for the easiest cleanup. You can also use a stand blender. Be careful when blending hot liquids!
Serving Tips
Serve warm with a grilled cheese sandwich for the kids or by itself! Top with additional fresh basil and parmesan cheese.
Storage Tips
Leftovers: Store leftover soup in an airtight container in the refrigerator for 4-5 days or frozen for up to 6 months.
Freezing: This soup freezes beautifully. Freeze in a freezer-safe airtight container for at least 6 months. Can thaw in the fridge overnight or reheat straight from frozen. Reheat either in the microwave until warm, about 3-5 minutes if thawed, or 6-10 minutes if frozen. Or reheat on the stove in a pot over medium heat until warm.
Recipe FAQs
Tomato soup is a basic, lighter soup made with tomatoes, broth, onions, and seasonings. Tomato bisque, on the other hand, is a creamier version that includes ingredients like cream, butter, for a richer texture and flavor. This creamy tomato basil soup recipe is sort of a blend of both a soup and a bisque!
More Creamy Soup Recipes
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Easy Creamy Tomato Basil Soup with Parmesan Recipe
Ingredients
- 4 tablespoons butter
- 1 medium onion, chopped
- 3 cloves garlic, grated or finely minced
- 1/4 cup tapioca flour (or all purpose flour)
- 2 cups chicken stock
- 2 28 ounce cans whole san marzano tomatoes in juice
- 10 basil leaves, about 1/4 cup, chopped
- 1 cup grated parmesan cheese
- 1/2 cup heavy cream
- kosher salt and black pepper
Equipment
Instructions
- Heat a dutch oven or soup pot over medium heat. Melt the butter, then add the chopped onions and garlic. Season with 1 teaspoon kosher salt and 1 teaspoon black pepper. Saute the onions and garlic for 5-8 minutes, stirring frequently, until they turn translucent.
- Sprinkle in the flour, and stir to cook the flour for 1 minute. It 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, basil and parmesan cheese. Cook the soup for 5-10 minutes until it is simmering.
- Use an immersion blender to blend in the cooking pot until the soup is creamy. Add in the heavy cream. Taste for salt and pepper. Serve warm.
- Leftovers will keep in an airtight container refrigerated for at least 5 days, or frozen for at least 6 months.
- See the Recipe Notes below for more tips, FAQ's and ingredient substitutions.
Notes
Expert Tips
-
- Tomatoes: My favorite canned tomatoes to use are San Marzano tomatoes, the exact ones pictured in the ingredients needed photo. I get them at Trader Joe’s. They have the best flavor with the perfect balance of sweetness and tartness.
- Flour: I love using tapioca flour to thicken the soup just a little bit but still keep it lower carb and gluten-free. You could also use arrowroot powder, gluten-free flour, or all-purpose flour. If you are fine with a thinner tomato soup, you can skip the flour altogether.
-
- Basil: If you don’t have fresh basil on hand, dried basil works too! I use 2 tablespoons , or more to taste
- Spice: If you’d like a spicier tomato basil soup, feel free to add red pepper flakes to taste.
- Vegetarian: You can use veggie stock in place of chicken stock to keep this vegetarian.
- Dairy-Free: I have this recipe for a dairy-free tomato basil soup.
- Blender: I like to use an immersion blender to blend this soup. It makes for the easiest cleanup. You can also use a stand blender. Be careful when blending hot liquids!
84 Comments on “Homemade Creamy Tomato Basil Soup with Parmesan”
I really like the soup!
I went to make it again the other day and couldn’t find my printed sheet. I pretty much remembered how to make it, but went to look it up again on Google. I noticed that you made several changes from the original recipe. I followed the current recipe and I think I liked it better. Why the changes? Thx!
I tweaked it after more recipe testing to reflect better measurements for better results. But you can definitely tweak it to suit your taste preferences!
I made this soup for my husband. He had just had oral surgery and so I wanted a soup with nothing chunky. I wasn’t sure how much he would eat due to anesthesia and pain etc. He went back for 3 bowls! I could not believe it, It is very easy and I will definitely make again.
I followed the recipe except I omitted the heavy cream as I did not have it on hand. I grated my own parmesan cheese which added to the creaminess any way. It was so creamy already, I don’t think it needs the cream…I added an additional 1/2 tsp of salt (1 1/2 total) and 2 tsp of sugar to cut the acidity. You probably wouldn’t need this if you did have cream on hand.
I’m so glad to hear this! Thank you so much!
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!