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”
The BEST ever!!!
Yea yea yea! Thank you so much!
Delicious
Thank you! Glad you liked it Vanessa!
Delicious. I just prepared this soup, but i made a few adjustments. I ran out of butter so i did half butter, half coconut oil. Then when i cooked the onion, I added sliced red bell peppers. Also when it was time to blend i only blended half since i like a chunky soup. Added a bit of cream cheese as well. Sorry.. i basically changed the recipe a lot. But it came out perfect ?. Thank you so much.
Oh and i made grilled cheese and cut em up into tiny squares and added them to my bowl. Perfection.
All the changes you made sound delicious! I want to try all the swaps you made. Yum! Thanks for letting me know you liked my recipe, you made my day!
This soup is my favorite Pinterest recipe of all! I’m not usually a comment leaving person, but I couldn’t let it slide without telling you how wonderful and easy this is! Thank you!
Natalie, I never had tomato soup on my home-menu until I tried some from Via Vai, about 2 months ago. It was so delicious that I immediately looked for a recipe to make at home and found your blog/recipe and tried it out. Holy smokes!!! I have made the soup about 4 times since then and haven’t been back to Via Vai! In fact, I have shared the recipe with friends and coworkers. Absolutely delicious!! Thank you for sharing!!
This is the BEST tomato soup I’ve had in my entire life!! I’m so glad I found your blog today and decided to try it out for dinner!!! :D
Can you use diced tomatoes as a substitute for whole tomatoes? Silly question, I know
Cold fall day in MN= soup!! I’m going to make this today and I would like to use my tomato’s from the garden… Do you have an estimated # of tomato’s to use?
Thanks for the recipe and story behind it. Going to try soon with my garden tomatoes and basil. I want to freeze some. Do you freeze without the cream and cheese?
Even with the changes I made this turned out ridiculously well. I think your friends secret weapon was using a roux to thicken, loved it. I wanted mine vegetarian so instead of chicken stock I just used my own vegetable stock and power blended whole stewed tomatoes in my beast of a Ninja blender before boiling. Only because I hate messing with hot liquids in blenders. This will be my go-to recipe for this soup… thanks for sharing!
Yea! I’m so glad to hear that! Thanks Cassondra!
This soup is the best tomato soup ever. It is a household favorite. I get asked to make it! I cut down on the cream and only add 1/2 cup, and about 1 cup of cheese. But even so, it is amazing. Thank you!!!
Thanks Jenna! So glad you liked it!
I made this soup tonight after seeing it on Pintererst an my whole family loved it!
I’m so glad to hear that Lauren! This is my favorite tomato soup of all time. I’m glad you and your family liked it. Thanks for taking the time to let me know you liked my recipe. You made my day!
Making second batch in two weeks. Absolutely delicious!!!
Yea! I’m so glad Vicky! This is my favorite tomato soup of all times. I’ve never made canned tomato soup since. Thanks for letting me know, you made my morning!
You know how you find recipes on pinterest…you make them… and they are just OK? This is not one of them…..DELICIOUS.
I’m so glad you liked it Rachel! Thanks for letting me know you liked my recipe. You made my day!
ooops, sorry I just watched it again and saw you put two cans in there! Nice video so helpful!!
Yes, 2 cans Aurora! Glad you found the video helpful. This soup is so tasty! You will go back for seconds and thirds. Hope you love it when you try it!
Hi Natalie,
Looks like in the video you are using one can of tomatoes recipe says two? Is it just one can? Cant wait to give this a try! I have so much basil growing in my yard this will help me use some of it up!
This looks awesome but I have some questions. Do you really use a whole head of garlic or a clove? And you say to cook on low for 2 hours or high for 4, which must be backwards. Anyway, looks lovely and I’m whipping it up today.
Oh jeez! Did I ever have a lot of “errors” in that recipe. Yikes! Yes, meant to say 1 clove of garlic, not 1 head of garlic. And I did have it backwards, low for 4 hours, high for 2 hours. Thank you for catching those! I’ve made the changes and the recipe is correct now. Hope you like this soup when you make it. It’s my FAVORITE!
HAHA! I love this story, Natalie! Sooooo cute! I’m sure that your soup is 100 times more delicious from scratch. ;) Looks delicious! Pinned!
Oh my gosh Natalie, how could I have missed this recipe?! It looks amazing! I love tomato soup made from scratch! Your story is the cutest – how adorable you must have been as a little girl :)
Lol, what a cute story! This looks much, MUCH better than canned condensed soup!! Perfect for the random rainy days we are having here! :)