October 18th, 2013

Creamy Tomato Parmesan Soup

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I love soup weather! Especially when I find an easy, delicious soup recipe like this Creamy Tomato Parmesan Soup. 

Creamy Tomato Parmesan Soup

Tomato soup and grilled cheese is a regular menu item at my house. And yes, sometimes I just open up the can of Campbell’s. But it doesn’t take much longer to make this version from scratch.

This soup will take you about 30 minutes from start to finish, and my whole family loves 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).

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.

Creamy Tomato Parmesan Soup

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.

Like I said, we all have those days where we need to use the canned stuff. But if you have 30 minutes to spare, this homemade tomato soup is so much better than the canned stuff!

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.

Be sure to save this Creamy Tomato Parmesan Soup recipe to your favorite Pinterest board for later.


Creamy Tomato Parmesan Soup

Creamy Tomato Parmesan Soup

Preparation 10 mins Cook Time 20 mins Total Time 30 mins

This creamy homemade tomato soup is ready in about 30 minutes, and so much better than the canned stuff!


  • 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


  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. Stir in flour and cook for 1-2 more minutes.
  3. Whisk in broth and cook, stirring constantly until mixture thickens. Stir in tomatoes and heavy cream.
  4. Add Parmesan and heat through until cheese is melted. Season with additional salt and pepper, to taste. Stir in basil just before serving.

Recipe Notes

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2 reviews

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If you love this recipe, you might also like:

Creamy Tomato Sausage Tortellini Soup

Creamy Tomato Sausage Tortellini Soup

Cheesy Beefaroni Soup

Cheesy Beefaroni Soup

Creamy Tuscan Ravioli Soup

Creamy Tuscan Ravioli Soup

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



  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

  10. My doc put me on a low-carb, low-fat diet. I’m suffering with it. This recipe looks like I could maybe have it if the heavy cream could be substituted for skim milk. What do you think? I don’t expect it would be 5 stars out of 5, but for a low-fat soup, it sounds like it would be yummy. Has anyone tried it?

    • I think that would work great Cheryl, and probably not even taste that different than than the original recipe. If you wanted something thicker, like cream, you could also try plain yogurt.

  11. Curtis Stotlar says:

    I had a soup very similar to this at a Jewish restaurant in Milwaukee and it was absolutely terrific. There was no cheating there – no low-fat skimmed milk or fresh tomatoes rather than canned, or garden-grown fresh oregano, nothing overtly “diety” or nature-crusade nonsense here…just plain gorgeous soup with no excuses or substitutions. Bravo for this recipe!

    Curtis Stotlar

  12. DELICIOUS!! love trying Pinterest recipes that are tasty! I added bell pepper, only had half and half in the fridge, and blended half the soup! Soo good!

  13. Made this soup tonight and it’s a winner! The flavor is really fantastic. Added dried basil since I didn’t have any fresh, and topped the soup with shaved parmesan. Really delicious scooped up with some crusty bread! I do wish it were thicker and not so runny, but I might mess around with that next time I make it.

  14. Really disappointed – this sounded so yummy but has a weird taste. Can’t taste the tomato in it at all. Might have to add another can of tomato to try and make it more palatable.


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