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! 

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!

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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.

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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

recipe ingredients on a white surface
  • 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

numbered step by step photos showing how to make this recipe
  1. 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.
  2. 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.
  3. 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.
a ladle scooping soup out of a pot

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. 

a spoon scooping creamy tomato basil soup out of a white bowl

Recipe FAQs

What’s the difference between tomato soup and tomato bisque?

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!

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an overhead shot of a white bowl filled with tomato soup

Easy Creamy Tomato Basil Soup with Parmesan Recipe

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! 
5 from 75 ratings

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!
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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. 
Serving: 2cups, Calories: 283, Total Carbs: 17.5g, Protein: 9g, Fat: 20.6g, Fiber: 1.7g, Net Carbs: 16g
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