Best 6 Creamy Tomato Basil Parmesan Soup Recipes

CREAMY TOMATO BASIL SOUP

Steps:

• Add oil to a large soup pot over medium high heat. Once hot, add carrots, onions, and celery and sauté them for a few minutes.
• Add diced tomatoes, tomato paste, chicken broth, oregano, and dried basil. Bring to a gentle boil and cook for several minutes, until the vegetables are tender.
• Use an immersion blender or regular blender (you may need to do this in batches, depending on how big your blender is) to puree the soup until smooth. (This step is optional, if you like a smooth soup). Return it to the soup pot.
• In a separate pot, prepare the roux. Add butter to the pot over medium low heat and allow to melt. Stir in the flour and whisk together constantly for about 10 minutes or until the roux is a nice golden brown color.
• Add a big ladle full of the soup to the roux--it will start to form a thick paste. Add a few more big scoops of soup to the roux and stir well until smooth. Add the roux mixture to soup pot and stir to combine.
• Stir in the parmesan cheese, half and half, salt, pepper and basil. Add additional oregano and basil if needed, to taste. Stir well. Cook for a few more minutes until warmed through.
• Store tomato basil soup covered in the refrigerator for up to one week.
• Try it served in a yummy homemade bread bowl!

CREAMY TOMATO-BASIL SOUP

Steps:

• Heat the butter and olive oil in a large pot over medium heat. Stir in onions and cook until tender. Mix in tomatoes and chopped basil. Season with salt and pepper. Pour in the chicken broth, reduce heat to low, and continue cooking 15 minutes.
• Transfer soup to a blender (or use an immersible hand blender), and blend until smooth. Return to the pot, and bring to a boil. Reduce heat to low, and gradually mix in the heavy cream. Pour soup through a strainer before serving. Garnish each serving with a sprig of basil.

CREAMY TOMATO PARMESAN SOUP

Steps:

• Melt butter in a large stock pot over medium heat.
• 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.
• Whisk in broth and cook, stirring constantly until mixture thickens. Stir in tomatoes and heavy cream.
• Add Parmesan and heat through until cheese is melted. Season with additional salt and pepper, to taste. Stir in basil just before serving.

CREAMY TOMATO BASIL SOUP

Steps:

• Heat the butter in a medium saucepan over medium heat. Add the shallot and cook, stirring, until tender, 3 to 5 minutes. Add the potato, garlic, thyme, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a simmer.
• Add the tomatoes and simmer until the potatoes and vegetables are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the thyme and let cool at least 5 minutes. Stir in the basil and carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch).
• Stir in the cream and reheat the soup if necessary, adjusting the consistency and seasoning with additional water, salt and pepper.
• Serve hot sprinkled with croutons and basil.

PARMESAN BASIL TOMATO SOUP

Steps:

• Heat vegetable oil in a saucepan over medium-high heat; cook and stir onion and garlic until onion is tender, about 5 minutes. Stir in tomato soup and bring to a boil. Add Parmesan cheese, basil, and rosemary. Season with salt and black pepper. Reduce heat to low and simmer for 5 to 10 minutes more.

CREAMY TOMATO BASIL & PARMESAN SOUP

Steps:

• 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 >>>> https://www.youtube.com/watch?v=yxheszaT0bk