Tomato Basil Parmesan Soup
This comforting and creamy Tomato Basil Parmesan Soup is the perfect dish for chilly evenings. It's packed with fresh tomatoes, fragrant basil, and a rich Parmesan flavor, making it a delightful meal that is both satisfying and nutritious.
Equipment
- 1 large pot
- 1 blender or immersion blender
- 1 wooden spoon
- 1 cutting board
- 1 set measuring cups and spoons
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups fresh tomatoes, chopped or 2 cans (14 oz each) of diced tomatoes
- 4 cups vegetable broth
- 1 cup fresh basil leaves, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- 1/2 cup heavy cream optional
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the chopped tomatoes to the pot, along with the vegetable broth, salt, and black pepper. Bring the mixture to a boil.
- Once boiling, reduce the heat and let it simmer for about 15 minutes, allowing the flavors to blend together.
- Stir in the chopped basil and remove the pot from the heat.
- Use a blender or immersion blender to puree the soup until smooth. If using a regular blender, be sure to let the soup cool slightly and blend in batches if necessary.
- Return the blended soup to the pot and stir in the grated Parmesan cheese until melted and well combined. If desired, add heavy cream for extra creaminess.
- Taste and adjust seasoning as needed. Serve hot, garnished with fresh basil and additional Parmesan if desired.
Notes
This soup can be stored in an airtight container in the refrigerator for up to 3 days.
Pair with crusty bread or a side salad for a complete meal.