Creamy Tomato Parmesan Soup

I love soup weather! Especially when I find an easy, delicious soup recipe like this Creamy Tomato Parmesan Soup. It takes about 30 minutes from start to finish, and my whole family loved it–even the ones who would normally turn up their noses at the sight of carrots floating in their soup (which, let’s be honest, is pretty much all of them). This reminded me a lot of another family favorite, Creamy Tomato, Sausage and Tortellini Soup. Definitely worth a try if you’re looking for something a bit heartier.

I think the trick to this soup–at least for my family–was using the food processor to make sure all of the veggies were in tiny bits. I even pureed the diced tomatoes before I added them to the soup–not a big deal since my food processor was already dirty from chopping the carrots and onions. You could also use an immersion blender right in the pot to make it more smooth and creamy. If you want to cut back on the calories a bit, you can replace the cream with half and half or milk.

Creamy Tomato Parmesan Soup

Creamy Tomato Parmesan Soup
 
Prep time
Cook time
Total time
 
Serves: 6 servings
Ingredients
  • 4 tablespoons butter
  • 1 cup finely diced onion
  • 1 cup finely diced carrot
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 tablespoons flour
  • 4 cups chicken or vegetable broth
  • 2 (14.5 oz.) cans diced tomatoes
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 1/4 cup fresh basil, chopped
Instructions
  1. Melt butter in a large stock pot over medium heat.
  2. Add onions, carrot, garlic, oregano, salt and pepper and cook until vegetables are tender, about 5 minutes.
  3. Stir in flour and cook for 1-2 more minutes.
  4. Whisk in broth and cook, stirring constantly until mixture thickens.
  5. Stir in tomatoes and heavy cream.
  6. Add Parmesan and heat through until cheese is melted. Season with additional salt and pepper, to taste.
  7. Stir in basil just before serving.


Who Dished It Up First:
Adpated from Today’s Mama.

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Comments

  1. This creamy tomato soup looks like the perfect fall dish. Thanks for sharing!

  2. I can’t use canned tomatoes in recipes…do you think I could use fresh tomatoes instead? Also going to check out your tomato, sausage, and tortellini soup. Sounds incredible.

  3. YUM- I made something similar this week that I will be sharing soon. So love soups like this. – Love your bowl- so funny I almost photographed mine in a square bowl. Guess we are on the same wavelength :)

  4. Oh, no, we’re going full cream for this. No calorie skipping! It sounds delicious! I’m pinning it to my Yummy Soups board! :)

  5. Looks absolutely delicious! I love tomato soup. Definitely trying this one.

  6. Do you think I could freeze some of this? Looks fabulous!

  7. I want to make this, but I am going to have to make it the day ahead of when I want to serve it. Most soups seem better after an overnight, but I was wondering if the tomatoes and cream might do something icky if it sits all night. Any experiences with that?

  8. We just finished nice big bowls of this for lunch. It is easy and delicious! I made it with fat free Half & Half and I don’t think you could tell it wasn’t heavy cream. Thanks for the recipe! :)

  9. Just tried this soupAwesome! Very tasty!
    Next time trying with lower fat cream just to try
    Thank you for sharing

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