Creamy Tomato Basil & Parmesan Soup

Francine Lizotte


Smooth, earthy and packed with flavor, this recipe is definitely a keeper!


★★★★★ 1 vote

6 servings
15 Min
30 Min
Stove Top


  • 12 large
    roma tomatoes, blanched
  • 3 Tbsp
    olive oil
  • 1 c
    white onions, chopped
  • 2 1/2 tsp
    ground himalayan sea salt, or more to taste and divided
  • 3 large
    cloves garlic, pressed
  • 2 Tbsp
    granulated sugar
  • 3 c
    low-sodium chicken broth
  • 6 Tbsp
    fresh basil, chopped plus more for garnish
  • 1 c
    parmesan cheese, grated
  • 1 Tbsp
    fresh thyme leaves, chopped
  • 1/2 Tbsp
    fresh oregano leaves, chopped
  • 1 1/2 tsp
    freshly ground black pepper, or more to taste (i always use mixed peppercorns)
  • 2 Tbsp
    balsamic vinegar
  • 3/4 c
    35% heavy cream
  • ·
    croutons, as needed for garnish

How to Make Creamy Tomato Basil & Parmesan Soup


  1. Cut the blanched tomatoes in half and then half again; set aside.
  2. In a large Dutch oven over medium heat, add oil and when hot, add onions; sauté until translucent, about 2 minutes. Add garlic and sauté for only 1 minute. Add the blanched tomatoes, sugar and chicken broth. Stir well and bring to a boil and reduce heat to medium. Add basil, cheese, thyme, oregano, more salt and freshly ground black pepper.
  3. Stir and gently simmer for 20 minutes, stirring occasionally and breaking the tomatoes into smaller pieces with the tip of a spoon.
  4. When time is up, add balsamic vinegar and process until mostly smooth using an immersion blender (or blender). Add heavy cream and stir; taste and adjust if needed. Process again with blender until the soup is perfectly smooth. Makes 6 servings
  5. To view this recipe on YouTube, click on this link >>>>

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