Creamy Parm Tomato Soup
This delicious and comforting Creamy Parm Tomato Soup is a perfect blend of rich tomatoes, cream, and Parmesan cheese. It’s easy to make and ideal for a cozy meal. Enjoy it on a chilly day with some crusty bread.
Equipment
- 1 Large pot
- 1 Blender or immersion blender
- 1 Ladle
- 1 Cutting board
- 1 set Measuring cups and spoons
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 can (28 oz) crushed tomatoes
- 2 cups vegetable broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- to taste Salt
- to taste Pepper
- as required Fresh basil leaves for garnish, optional
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
- Stir in the minced garlic, dried basil, and dried oregano. Cook for another minute, until fragrant.
- Add the crushed tomatoes and vegetable broth to the pot. Stir to combine and bring to a simmer. Cook for 15 minutes, allowing the flavors to meld.
- Remove the pot from heat. Using a blender or immersion blender, carefully blend the soup until smooth.
- Return the blended soup to the pot. Stir in the heavy cream and grated Parmesan cheese. Heat over low heat until warmed through, about 5 minutes.
- Season with salt and pepper to taste. Serve hot, garnished with fresh basil leaves if desired.
Notes
For added flavor, you can roast the tomatoes before blending or add a splash of balsamic vinegar before serving.
This soup pairs well with grilled cheese sandwiches or crusty bread for dipping.
Leftovers can be stored in the refrigerator for up to 3 days and can be reheated on the stove or in the microwave.