Creamy Tomato Basil Parmesan Soup
This creamy soup features fragrant basil and vine-ripened tomatoes, perfect for cozy nights or a light lunch.
Ingredients
For the Soup Base
- 2 tablespoons olive oil For sautéing and adding a hint of richness.
- 1 medium onion, diced Adds sweetness and depth.
- 3 cloves garlic, minced Infuses the soup with aromatic flavor.
- 28 ounces can crushed tomatoes The heart of the soup, providing sweetness and tang.
- 3 cups vegetable broth Lightens the soup while adding savory depth.
- 1 teaspoon sugar Balances the acidity of the tomatoes.
- 1 teaspoon dried basil Enhances the tomato flavor.
- Salt and pepper to taste Essential for seasoning.
For Creaminess
- 1 cup heavy cream Creates that dreamy, creamy texture.
- 1/2 cup grated Parmesan cheese Adds a salty, nutty flavor.
- Fresh basil for garnish Brightens up the dish with a fresh finish.
Instructions
Preparation
- Gather Your Ingredients: Set out all the ingredients on your counter.
- Chop the Onion and Garlic: Dice the onion and mince the garlic to get the flavors started.
- Measure Out the Liquids: Pour your tomato and broth into separate bowls for easy access.
Cooking
- Heat the Olive Oil: In a large pot, warm olive oil over medium heat.
- Sauté Onions and Garlic: Add the onions and cook until they’re clear. Stir in garlic for the last minute.
- Add Crushed Tomatoes and Broth: Stir in the tomatoes, broth, sugar, and dried basil; let everything simmer for about 15 minutes.
- Blend Before Serving: If you prefer a smooth soup, carefully blend with an immersion blender.
Serving
- Stir in the Cream and Parmesan: Mix the heavy cream and grated Parmesan into the pot.
- Taste and Season: Add salt, pepper, and more basil if desired.
- Garnish and Serve: Ladle warm soup into bowls, top with fresh basil, and enjoy alongside your favorite crusty bread.
Notes
For a flavor boost, add a dash of balsamic vinegar. This soup is great for meal prep and can be stored in airtight containers for up to 4 days. It also freezes well for up to 3 months.