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!
82 Comments on “Homemade Creamy Tomato Basil Soup with Parmesan”
Tomato basil soup sounds so delicious!
Hahah – I love that story. Moms are the best, right? This soup totally makes up for that canned condensed tomato soup that happened along the way;)
Awww, it is the thought that counts, right?! I’ve never made tomato soup before, but it is one of my favorites and I order it whenever I go out. I think it is about time I try to make my own and this creamy soup looks so good! I love the added parmesan!
Oh, that was so nice of you to make soup for your mom! Who knew it needed anything else in it right? haha I’d take this homemade version over canned condensed soup any day — this looks delicious, Natalie! Perfect with a side of grilled cheese. :)
Yumm! I love tomato basil soup. Your version looks amazing! Can’t wait to try!
Mmm…creamy tomato soup and a nice melty grilled cheese is my very favorite! This soup sounds divine!
This looks so good Natalie! I love that your mom ate the whole can, haha. Gross. What a good mom :) Parmesan-tomato-basil is the best combo! Thanks for the link love on that way old recipe of mine! lol!
Fabulous soup, Natalie! Did you make some grilled cheese to go with it? Love the béchamel sauce you made to thicken the soup and then all that parmesan! I bet it tastes divine! Thank you for this lovely recipe and awesome video!
I love tomato soup, i also have many childhood memories associated with it. Your mom is such a trooper, but I would do the same thing if my Briana did that. I guess it’s a mom thing. That’s a sweet story. Great recipe Natalie.
Tomato soup is one of my favorite things, and this sounds so good! I adore how quick it is to make as well. Pinned!
Oh, that’s hilarious, Nathalie! I’m so impressed that your mom ate it all, though. That’s sooo sweet!
Just love the idea of cream and parmesan in a tomato soup. Coincidentally I’m about to post a pasta recipe with the tomato-cream-parmesan trio as stars. Great minds n all that … ;-)
Ha, I love that story!! You were just trying to help out, so sweet! This soup looks so comforting and delicious – there is nothing better than a good creamy tomato soup during the winter!
is there anything better than tomato soup? it’s just the most comforting food, I love this recipe and I am OBSESSED with the videos!! keep ’em comin’ girrrl!
Natalie, you just won my heart! I’ve been looking for a good tomato soup recipe for ages. Can’t wait to give this a try!!!
Mmmmm tomato soup is the ultimate winter comfort food! Asheley and I just made a batch last week… best with a side of grilled cheese :)
Love tomato soup! I put the cream in on ‘non-diet’ days and leave it out on ‘diet days’ :)
Kathi
I’ve got to try your version of tomato soup! Tomato is one soup that my kids actually like, at least they did the last time I made it! They change their minds easily these days. :) I love your video, too. It gives just enough information on preparing the soup, and makes me really want to try it myself. I think I’ll put this on the menu for next week!
I’ve always loved tomato soup, but pregnancy has made my desire for this delectable dish 100 percent more crazy-making! This looks delicious! Have never tried making my own, but soups are pretty much the best . . . will be giving this a whirl in the near future!
Hi! So, I see in the instructions that we’re to put the garlic into the butter and onion mixture before adding the flour, but then the instructions call for us to add the garlic when we add the basil… So… Which is it?
Thank you for the question about my tomato soup Hazel. The directions are just as stated. You saute the onions and garlic in olive oil. You then add the sauteed onions and garlic to the blender and blend with the tomatoes. The recipe does not call for flour.
I sure hope you like it!
Hi Natalie, thanks for getting back to me so quickly. I’m having a dental surgery done and a website I found offered a link to this recipe as a great make-ahead for something soft and nutritious to eat afterwards, so I’m happy I found it… But your reply confuses me more. The recipe actually says “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.”
…But in your response, you said it doesn’t call for flour…?
Then it actually says “… Then add the canned tomatoes, basil and garlic.” Which is suggesting these ingredients are to be added to the pot with the already added butter, onion, garlic (that it already called for), flour, and chicken stock…and it says it needs to cook longer, before transferring all said ingredients to the blender…
So… My question I guess is… When do I add the garlic… After the onion into the butter like it says, or after the chicken stock and tomatoes, at the same time the basil goes in, like it also says? Your instructions call for garlic twice, but long before the blending process. Thanks so much, looking forward to trying!!!
Please accept my apology Hazel. I was looking at the wrong recipe. I have another tomato soup on my site which does not call for flour:
https://www.tasteslovely.com/paleo-whole30-tomato-basil-soup/
For the tomato basil parmesan soup you saute the onions and garlic. Then add the onion and garlic mixture to the tomato basil mixture. You aren’t adding it twice. You are cooking the garlic so it isn’t bitter, setting it aside and adding it to the mixture before blending. You would not want to add raw garlic to a soup. I am just referring to it twice. First cook, set aside, add to soup, blend.
Sorry for the confusion. Hope you enjoy it and your surgery goes well.
I can totally relate, Natalie! I did the same when I was younger with cream of chicken soup. Who knew that a can of milk had to go in there as well? :) This tomato basil soup sounds fantastic! I love having tomato soup and grilled cheese…such a perfect comfort food. I will definitely have to try this out! Pinned!
Ahhh! I love that story! It reminds me of some pretty-unfortunate cooking fails I had when I was first learning how to cook. LOL. But just like for you, no matter how terrible my dishes would turn out, my mom always always ate them! With a big smile on her face even though she was probably dying inside! LOL.
Anyway, this soup?! It kinda looks like perfection in a bowl. Tomato soup is my absolute FAV and I love love how creamy this looks and the basil/parmesan topping just takes it over the top!
Oh, ad thanks for linking up my pesto tomato soup, friend!
This tomato soup is off the chain the best i ever had you go gril