This Creamy Tomato Basil Parmesan Soup is one of my favorite ways to savor the cozy flavors of home. I love how it’s packed with hidden vegetables like carrots, celery, and onions, yet maintains that silky, restaurant-quality richness with the creamy Parmesan finish. It warms me from the inside out—perfect for a simple weeknight dinner or a comforting meal any time.

Why I’ll Love This Recipe

I like that this soup is flavorful, nourishing, and surprisingly manageable. The blend of tomatoes and hidden veggies creates a robust base, then it transforms with a golden roux, velvety half-and-half, and sharp Parmesan. Plus, there’s flexibility in how to make it—on the stove, in a slow cooker, or even in an Instant Pot—so I can adapt it to my schedule.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Olive oil

• Diced tomatoes (canned, with juice)

• Carrots, finely diced

• Onion, finely diced

• Celery, finely diced

• Tomato paste

• Low-sodium chicken broth

• Dried oregano

• Dried basil

• Butter

• All-purpose flour

• Freshly grated Parmesan cheese

• Half-and-half (or whole milk)

• Salt and freshly ground black pepper

• Fresh basil, chopped

Directions

1. I sauté the diced carrots, onion, and celery in olive oil until tender.

2. I stir in diced tomatoes, tomato paste, chicken broth, oregano, and basil; bring to a boil and let it simmer briefly.

3. I use an immersion blender (or blend in batches) to purée until smooth, then return it to the pot.

4. In a separate saucepan, I make a roux by cooking butter with flour until it’s a rich golden brown.

5. I whisk a ladle of soup into the roux to form a paste, then gradually whisk in more soup until smooth, and combine it back into the main pot.

6. I stir in Parmesan cheese, half-and-half (or milk), salt, pepper, and fresh basil. I adjust the seasoning and heat through until perfectly creamy.

Servings And Timing

This recipe yields 8 servings, with about 20 minutes of prep time and 20 minutes of cook time—perfect for a 40-minute meal with minimal effort.

Variations

• Slow Cooker: I toss all the base ingredients into the slow cooker for 5–6 hours, then stir in the roux, purée it, and finish with cream and cheese.

• Instant Pot: I follow the same base process and then blend and finish as usual.

• Dairy-Free: I swap out half-and-half for a plant-based milk alternative and omit cheese—or use a dairy-free Parmesan substitute.

• Vegetarian: I replace chicken broth with vegetable broth for a meatless version.

Storage/Reheating

I store leftovers covered in the refrigerator for up to 4–5 days. If I freeze it, I leave out the cream and cheese, and stir them in only after reheating to prevent curdling.

FAQs

1. Can I make this gluten-free?
   Yes—I substitute the all-purpose flour with a gluten-free flour blend when making the roux.

2. What if I don’t have an immersion blender?
   No worries—just blend in batches using a regular blender until smooth, then return it to your pot.

3. How can I serve this soup?
   I love pairing it with crusty bread, a bread bowl, or a grilled cheese sandwich.

4. Can I skip the roux?
   Skipping the roux will result in a thinner texture. The roux is key for a creamy consistency—though you can reduce the butter slightly if needed.

5. Does it taste better the next day?
   Yes—it actually develops more flavor after resting in the fridge, making it an excellent make-ahead meal.

Conclusion

This Creamy Tomato Basil Parmesan Soup has charmed its way into my go-to soup lineup. I love how it’s both indulgent and nourishing, with a depth of flavor you’d expect from a fine restaurant. Whether I make it on the stove or let it simmer slowly all day, it’s so satisfying and reliable.