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parmesan tomato soup

Parmesan Tomato Soup


  • 2 tablespoons unsalted butter
  • 1 yellow onion, diced
  • 1 tablespoon minced garlic, about 3 cloves
  • 2 teaspoons kosher salt
  • 1 teaspoon ground pepper
  • 2 28 ounce cans San Marzano peeled tomatoes, undrained
  • ½ cup fresh basil leaves, plus additional for serving
  • OR
  • 1 tablespoon dried basil
  • 1 cup heavy cream
  • ¾ cup shredded parmesan cheese, plus additional for serving


  1. In a large pot over medium heat, add butter. Once the butter is melted, add onion, garlic, salt and pepper. Saute until vegetables are softened, about 10 minutes. Reduce heat to medium and add tomatoes. Bring to a simmer.
  2. While tomatoes simmer, break them up with either a wooden soup or a potato masher. Simmer for 20 minutes. Reduce heat to medium low if the soup is bubbling too much.
  3. Add basil and blend soup with an immersion blender. Alternately, you can blend the soup in batches in a blender and pour back into the pot.
  4. Stir in heavy cream and simmer over medium-low heat for an additional 10 minutes. Serve soup with extra basil and parmesan cheese on top.
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Category: Main Course, Soup