Description
This Simple Creamy Tomato Basil Soup with Parmesan is a comforting, velvety soup perfect for any season. Made with fresh basil, creamy parmesan, and rich tomatoes, it’s a delicious low-carb option that’s quick to prepare and ideal for serving with grilled cheese or enjoying on its own.
Ingredients
Scale
Main Ingredients
- 4 tablespoons butter
- 1 medium onion, chopped
- 3 cloves garlic, grated or finely minced
- 1/4 cup tapioca flour (or all-purpose flour)
- 2 cups chicken stock
- 2 cans (28 ounces each) whole San Marzano tomatoes in juice
- 10 basil leaves (about 1/4 cup), chopped
- 1 cup grated Parmesan cheese
- 1/2 cup heavy cream
- Kosher salt, to taste
- Black pepper, to taste
Instructions
- Sauté Aromatics: Heat a dutch oven or large soup pot over medium heat. Melt the butter, then add the chopped onions and garlic. Season with 1 teaspoon kosher salt and 1 teaspoon black pepper. Sauté for 5-8 minutes, stirring frequently, until the onions turn translucent and soft.
- Add Flour and Stock: Sprinkle in the tapioca or all-purpose flour and stir continuously for 1 minute to cook out the raw flour taste. It will form a paste. Slowly pour in the chicken stock while whisking steadily to avoid lumps forming.
- Add Tomatoes, Basil, and Parmesan: Add the canned whole San Marzano tomatoes with their juice, chopped basil leaves, and grated Parmesan cheese into the pot. Stir well and bring the soup to a simmer. Let it cook for 5-10 minutes, allowing flavors to meld and the soup to thicken slightly.
- Blend Soup: Using an immersion blender directly in the pot, blend the soup until smooth and creamy in texture. Be careful to avoid splatters and blend until your preferred consistency is reached.
- Finish with Cream and Seasoning: Stir in the heavy cream gently. Taste the soup and adjust seasoning with additional salt and black pepper as needed. Serve the soup warm immediately or store leftovers appropriately.
Notes
- This soup is the perfect cozy meal, rich and creamy without heavy carbs.
- Use canned San Marzano tomatoes for the best flavor, though heirloom or other quality canned tomatoes work too.
- Immersion blender is recommended for easy blending directly in the pot. If unavailable, transfer soup in batches to a blender.
- Leftovers keep well refrigerated up to 5 days or frozen for up to 6 months.
- Pair with grilled cheese sandwiches for a classic comfort combo.
- For vegetarian version, substitute chicken stock with vegetable stock.
Nutrition
- Serving Size: 2 cups
- Calories: 283 kcal
- Sugar: 8 g
- Sodium: 680 mg
- Fat: 20.6 g
- Saturated Fat: 11.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 17.5 g
- Fiber: 1.7 g
- Protein: 9 g
- Cholesterol: 55 mg
