Go Back
Creamy Italian tomato soup with basil and Parmesan

Creamy Italian Tomato Soup

 A creamy Italian tomato soup inspired by traditional Italian flavors, made with tomatoes, onion, garlic, basil, Parmesan & olive oil for a rich, comforting soup that's perfect with crusty bread.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Servings: 6
Course: Main Course, Soup
Cuisine: Italian
Calories: 265
Ingredients Method Notes

Ingredients
  

  • 2 tbsp extra-virgin olive oil
  • 1 medium yellow onion diced
  • 4 garlic cloves minced
  • 2 tbsp tomato paste
  • 2 28-ounce cans of whole peeled San Marzano tomatoes (or equivalent quality)
  • 2 cups vegetable broth
  • 1 tsp kosher salt plus more to taste
  • ½ tsp freshly ground black pepper
  • ½ tsp dried oregano
  • ¼ tsp red pepper flakes optional
  • ½ cup heavy cream
  • ¼ cup grated Parmesan cheese
  • ¼ cup fresh basil leaves plus extra for garnish
  • Optional: 1 tsp sugar only if tomatoes are especially acidic

Method
 

  1. Heat olive oil over medium heat.
  2. Cook onion until soft and translucent (8-10 minutes).
  3. Stir in garlic for 30-60 seconds.
  4. Add tomato paste and cook for 2 minutes.
  5. Add tomatoes and crush with a spoon.
  6. Pour in vegetable broth and seasonings.
  7. Simmer uncovered for about 30 minutes.
  8. Let cool for 5 minutes.
  9. Blend until completely smooth.
  10. Return to low heat.
  11. Stir in cream, Parmesan and basil.
  12. Taste and adjust seasoning.
  13. Serve with olive oil, basil, Parmesan and crusty bread.

Notes

  • Fresh summer tomatoes can replace canned tomatoes when fully ripe.
  • Do not boil after adding cream.
  • Basil should be added at the end for the freshest flavor.
  • Freeze before adding cream if making ahead.
  • Blend carefully while hot.
Nutrition Estimate (Per Serving, estimate only): Calories: ~265 | Protein: 7g | Carbohydrates: 18g | Fat: 19g | Fiber: 4g | Sodium: ~620mg