Tomato Basil Parmesan Soup
A creamy and comforting Tomato Basil Parmesan Soup that's easy to make with pantry staples, perfect for chilly days and vegetarian-friendly.
Ingredients
Base Ingredients
- 1 tablespoon Olive Oil Used for sautéing; adds richness.
- 1 medium Onion Offers a sweet foundation to the soup.
- 2 cloves Garlic Infuses a warm, aromatic flavor.
- 2 cans (14.5 ounces each) Diced Tomatoes Provides sweetness and body to the soup.
- 1 cup Chicken or Vegetable Broth Makes a flavorful base.
- 1 teaspoon Dried Basil Enhances the fresh basil flavor.
- Salt & Pepper Salt & Pepper Essential seasonings to brighten the dish.
- 1 cup Heavy Cream Brings a creamy texture without heaviness.
- ½ cup Grated Parmesan Cheese Adds a salty, cheesy kick.
- to taste Fresh Basil for garnish Brightens the dish with color and flavor.
Instructions
Preparation
- Chop the onion and mince the garlic.
- Gather your diced tomatoes, broth, dried basil, salt, and pepper.
Cooking
- Heat olive oil in a pot over medium heat.
- Sauté the onion until translucent, about 5 minutes.
- Add the garlic and cook for an additional 1 minute.
- Stir in the diced tomatoes, broth, and dried basil; let it simmer for 10 minutes.
Serving
- Remove the soup from heat.
- Stir in the heavy cream and Parmesan cheese until melted and smooth.
- Garnish with fresh basil before serving.
Notes
Swap heavy cream for half-and-half for a lighter version. For a smoother texture, blend the soup with an immersion blender. Store leftovers in an airtight container for up to four days. Freeze for up to three months, noting that the texture may change when thawed.