Tomato Basil Soup With Parmesan
Creamy tomato basil soup made from scratch with onions, garlic, herbs, parmesan, and cream. A cozy homemade recipe topped with croutons and fresh basil.
September 2025 update: I first shared my recipe for tomato basil soup back in January 2024, but I have been making it this way for the better part of a decade. In this update, I freshened up the content a little bit. I hope you enjoy it.
👩🍳 Tomato Basil Soup Is Our Favorite Fall Recipe
Everyone in my family loves tomato soup. It’s one of the rare meals that all five of us happily eat, which feels like a small miracle. Paired with golden, gooey grilled cheese, it turns into one of the easiest and most satisfying weeknight dinners. I especially love making it with the canned tomatoes from my garden, and it has become my favorite way to enjoy the harvest long after summer ends.
This Tomato Basil Soup is rich, creamy, and layered with flavor. As it simmers, the kitchen fills with the sweet aroma of caramelized onions, roasted tomato, and garlic. Fresh basil adds a bright herbal note while parmesan and cream round everything out into a velvety, comforting bowl. Every spoonful is cozy, savory, and just a little bit sweet.
This recipe takes no time at all so make it to mark the first day of Fall. YOu won’t regret it.
🛒 Tomato Basil Soup Ingredients
🥣 How To Make Tomato Basil Soup
Start by melting the butter in a large stockpot over medium heat. Once it’s melted and foamy, add the chopped yellow onions. Cook them slowly, stirring often, until they turn soft and translucent. This gives your soup a sweet, mellow base. Toss in the sliced garlic and let it cook for about a minute, just until fragrant.
Spoon in the tomato paste and stir it around so it coats the onions and garlic. This step deepens the flavor and gives your soup a rich tomato backbone. Next, pour in the crushed tomatoes and chicken broth. Add the chopped basil, sugar, black pepper, salt, garlic powder, onion powder, paprika, marjoram, and thyme. Stir everything together, then bring the pot up to a gentle boil.
Once it’s bubbling, lower the heat to a simmer. Keep the lid slightly ajar and let the soup cook for about 10 minutes so the flavors have time to meld together.
Now it’s time to blend. Use an immersion blender right in the pot to puree the soup until smooth. If you don’t have one, carefully transfer the soup in batches to a food processor or blender, then pour it back into the pot.
Stir in the heavy cream and parmesan cheese, mixing until the soup is silky and creamy. Taste and adjust the seasoning if needed.
Ladle the soup into bowls and top with crunchy croutons and an extra sprinkle of parmesan before serving.
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Tomato Basil Soup With Parmesan
Equipment
Ingredients
- 4 tbsp unsalted butter
- 2 medium yellow onions (chopped)
- 3 garlic cloves (sliced thin)
- 6 oz tomato paste
- 56 oz crushed tomatoes
- 2 cups chicken broth
- ¼ cup fresh basil (chopped)
- 1 tbsp sugar
- ½ tsp black pepper
- ½ tsp salt
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika
- ¼ tsp dried marjoram
- ¼ tsp dried thyme
- ½ cup heavy whipping cream
- ⅓ cup parmesan (plus more for serving)
- croutons (for topping)
Instructions
- Melt 4 tbsp unsalted butter in a large stockpot over medium heat. Add 2 medium yellow onions and cook until translucent. Add 3 garlic cloves, and cook for 1 minute.
- Add 6 oz tomato paste, 56 oz crushed tomatoes, 2 cups chicken broth, ¼ cup fresh basil, 1 tbsp sugar, ½ tsp black pepper, ½ tsp salt, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp paprika, ¼ tsp dried marjoram ¼ tsp dried thyme. Heat to boiling and then simmer on low, partially covered, for 10 minutes.
- Pulverize the soup with either an immersion blender or in a food processor until smooth.
- Stir in ½ cup heavy whipping cream and ⅓ cup parmesan. Serve with croutons and extra parmesan cheese.
Substitutions
Nutrition
FAQs
Why add sugar to tomato soup?
A small amount of sugar balances the natural acidity of the tomatoes. It won’t make the soup sweet, but it smooths out the flavor and rounds off the tang.
Can I make this without a blender?
Yes! If you prefer a rustic texture, skip the blending step and leave the soup chunky. The flavor will still be delicious, just with more bite from the onions and tomatoes.
Why use both onion and onion powder?
Fresh onions bring sweetness and texture, while onion powder layers in a concentrated savory flavor that boosts the tomato base.
Tomato Basil Soup Serving Suggestions
This soup is a natural with a thick slice of crusty bread or a warm baguette for dunking, but there are plenty of other ways to enjoy it. Pair it with a simple green salad tossed in a lemon vinaigrette to cut through the richness. For something heartier, serve it alongside a turkey panini, a ham and swiss melt, or even a caprese sandwich layered with mozzarella and fresh tomatoes.
If you’re entertaining, pour the soup into small mugs and top with croutons and shaved parmesan for a cozy appetizer. It also makes a great starter before pasta, roast chicken, or a charcuterie board.
More Fall Soups, Stews and Chili’s
Fall is the season for hearty bowls of comfort, and these recipes are perfect for warming up when the air turns crisp. Lasagna Soup with Ricotta Dumplings brings all the flavors of classic lasagna without the fuss, thanks to savory sausage, ground beef, and pillowy ricotta dumplings.
For something creamy and satisfying, Chicken and White Bean Chili simmers smoky poblanos with tender chicken and beans in a velvety broth. Basil Mint Tomato Soup with Honey offers a fresh twist, balancing tangy tomatoes with sweet honey and fragrant herbs. Cream of Mushroom Soup is earthy and silky, ideal with crackers or as a base for pasta and casseroles.
If you love a set-it-and-forget-it dinner, Crockpot Chicken Tortilla Soup delivers bold spices and crunchy toppings with almost no effort. And when you’re craving something else, a bowl of Loaded Potato Soup topped with crispy bacon and melty cheese will hit the spot every time.