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!
Servings: 6
Calories: 283
Equipment
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
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.4 tablespoons butter, 1 medium onion, kosher salt and black pepper, 3 cloves garlic
- 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.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, 1 cup grated parmesan cheese
- 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.1/2 cup heavy cream
- 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.
Video
Notes
Expert Tips
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- 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.
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- 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!
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.Nutrition
Serving: 2cups | Calories: 283 | Total Carbs: 17.5g | Protein: 9g | Fat: 20.6g | Fiber: 1.7g | Net Carbs: 16g