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Creamy Tomato Basil Parmesan Soup

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A velvety tomato basil soup enriched with Parmesan cheese and hidden vegetables, creating a creamy, restaurant-quality comfort dish that’s easy to prepare on the stove, in a slow cooker, or in an Instant Pot.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 8 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 2 tbsp olive oil
  • 2 (28 oz) cans diced tomatoes, with juice
  • 2 carrots, finely diced
  • 1 onion, finely diced
  • 2 ribs celery, finely diced
  • 2 tbsp tomato paste
  • 4 cups low-sodium chicken broth (or vegetable broth for vegetarian)
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 4 tbsp butter
  • 1/4 cup all-purpose flour (or gluten-free flour blend)
  • 1/2 cup freshly grated Parmesan cheese
  • 1 cup half-and-half (or whole milk, or plant-based alternative)
  • 1 tsp salt (adjust to taste)
  • 1/2 tsp freshly ground black pepper
  • 1/4 cup chopped fresh basil

Instructions

  1. In a large soup pot, heat olive oil over medium-high heat. Sauté carrots, onion, and celery until softened.
  2. Add diced tomatoes, tomato paste, chicken broth, oregano, and dried basil. Bring to a boil, then simmer until vegetables are tender.
  3. Blend the soup with an immersion blender (or in batches in a regular blender) until smooth. Return to the pot.
  4. In a separate saucepan, melt butter over medium-low heat. Stir in flour and whisk for about 10 minutes until golden brown.
  5. Whisk a ladle of soup into the roux to form a paste. Gradually whisk in more soup until smooth, then add this mixture back to the main pot.
  6. Stir in Parmesan cheese, half-and-half, salt, pepper, and fresh basil. Simmer until heated through. Adjust seasoning as needed and serve hot.

Notes

  • For a slow cooker version, combine all base ingredients and cook on low for 5–6 hours before blending, then finish with roux, cream, and cheese.
  • In the Instant Pot, follow the same process using the sauté function, then pressure cook for 10 minutes before blending and finishing.
  • Make it dairy-free by using plant-based milk and dairy-free Parmesan.
  • Omit chicken broth for a vegetarian option, using vegetable broth instead.
  • Freeze before adding cream and cheese for best texture; stir them in after reheating.

Nutrition

Find it online: https://savorymomskitchen.com/creamy-tomato-basil-parmesan-soup/