Description
This Tomato Basil Parmesan Soup is a comforting and creamy blend of fresh vegetables, herbs, and parmesan cheese. Made by simmering diced tomatoes, carrots, celery, and onions with aromatic herbs, then thickened with a buttery roux and enriched with half and half and parmesan, this soup offers a perfect balance of tangy tomato flavor and creamy texture. Ideal for a cozy meal, it is served warm with extra grated parmesan on top for added richness.
Ingredients
Scale
Vegetables and Herbs
- 3 tablespoons olive oil
- 1 cup finely diced carrots
- 1 cup finely diced celery
- 1 cup finely diced onions
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 tablespoon dried basil
- 1 28-ounce can petite diced tomatoes with juice
- 1 dried bay leaf
Seasonings
- 1 1/2 teaspoons salt or to taste
- 1/4 teaspoon black pepper
- Salt and pepper to taste (additional)
Liquid Ingredients
- 4 cups vegetable broth
- 2 cups half and half, warmed (to prevent curdling)
Roux
- 1/2 cup (1 stick) salted butter
- 1/2 cup flour
Cheese
- 1 cup freshly grated Parmesan cheese, plus more for topping
Instructions
- Sauté Vegetables: Heat the olive oil in a large pot over medium-high heat. Add the finely diced carrots, onions, and celery. Stir frequently for about 5 minutes, or until the vegetables soften and the onions become translucent.
- Add Aromatics and Seasonings: Stir in the minced garlic, dried oregano, dried basil, salt, and black pepper. Cook continuously for 2 minutes, ensuring the garlic does not burn and the herbs release their fragrance.
- Simmer Soup Base: Add the canned diced tomatoes with their juice, vegetable broth, and the dried bay leaf to the pot. Bring the mixture to a simmer over medium heat, then reduce the heat to medium-low and allow it to simmer gently for about 15 minutes, or until the carrots are tender.
- Prepare Roux: While the soup simmers, melt the butter in a large skillet over medium heat. Once melted, gradually add the flour one tablespoon at a time, whisking continuously to avoid lumps. Continue whisking for about 2 minutes until the roux becomes smooth and takes on a golden color.
- Incorporate Roux into Soup: Slowly add 3 cups of the simmering soup into the skillet with the roux, whisking immediately to combine and thicken the mixture. Once thickened, pour this roux and soup mixture back into the large pot with the remaining soup, stirring well to combine. The soup will begin to thicken further.
- Add Cheese and Cream: Stir in the grated Parmesan cheese until it melts into the soup. Then pour in the warmed half and half, mixing thoroughly to create a creamy consistency. Adjust seasoning with additional salt and pepper if necessary.
- Final Simmer: Let the soup cook on low heat for another 15-20 minutes, stirring occasionally to prevent sticking and allow flavors to meld and the soup to thicken to a velvety texture.
- Serve: Ladle the soup into bowls and garnish with extra grated Parmesan cheese. Serve warm and enjoy this rich, flavorful tomato basil parmesan soup.
Notes
- Warming the half and half before adding helps prevent curdling in the hot soup.
- If you prefer a smoother texture, you can blend the soup before adding the roux.
- Adjust salt levels gradually as both broth and parmesan cheese contribute to the saltiness.
- Use fresh grated Parmesan for best flavor and melting quality.
- This recipe can be made vegetarian by ensuring the vegetable broth does not contain animal products.
- The soup thickens further as it cools, so serve promptly or reheat gently with additional broth if needed.
- Store leftovers in the refrigerator for up to 3 days or freeze for up to 1 month.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 7 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.1 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 35 mg
