Easy Creamy Tomato Basil Soup with Parmesan
This delicious and comforting Easy Creamy Tomato Basil Soup with Parmesan is perfect for weeknight dinners and packed with flavor, ready in just 30 minutes.
Ingredients
Base Ingredients
- 2 tablespoons olive oil The base for sautéing, providing a lovely flavor.
- 1 medium onion, diced Adds sweetness and depth.
- 2 cloves fresh garlic, minced For that aromatic boost and depth.
Main Ingredients
- 1 can (28 ounces) crushed tomatoes Opt for high-quality tomatoes for a richer taste; San Marzano are my favorite.
- 2 cups vegetable broth This can be swapped with chicken broth for a heartier flavor.
- 1 cup heavy cream For the luxurious creaminess; you can substitute with coconut milk for a lighter option.
- 1/4 cup fresh basil, chopped The star ingredient that brightens the flavor.
- 1/2 cup grated Parmesan cheese A touch of umami; feel free to use nutritional yeast for a dairy-free version.
- Salt and pepper to taste Essential for enhancing flavors.
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion and sauté for about 5 minutes until golden and fragrant.
- Stir in the minced garlic, and cook for another minute.
- Pour in the crushed tomatoes and vegetable broth, stirring well to combine.
- Bring to a gentle simmer, allowing those flavors to mingle.
- Let the mixture simmer for 10-15 minutes.
- Use an immersion blender to blend the soup to a silky-smooth texture.
- Return the blended soup to the pot, and stir in the heavy cream and chopped basil.
- Season with salt and pepper to taste, and cook for another 2-3 minutes until heated through.
- Stir in the grated Parmesan cheese until melted.
- Taste and adjust seasoning if necessary.
- Ladle the soup into bowls, topping each with a sprinkle of additional Parmesan and freshly cracked pepper, if desired.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in freezer-safe containers for up to 3 months.