When it’s cold and you’re hungry, nothing beats a warm bowl of Creamy Parm Tomato Soup. It’s thick, silky and full of cheesy tomato flavor thats hard to say no to. Whether you scoop it up after school or serve it at a small dinner with friends, this soup hits the spot every time. Its simple to make but it tastes like you spent all day on it.
Besides tasting awesome, this soup’s got good stuff in it too. Tomatoes are loaded with vitamins and antioxidants like vitamin C and lycopene, wich help keep you healthy. Then you add cream and Parmesan cheese, and you get protein and calcium that your body needs. If you eat it once in a while, it can fit into most healthy meal plans.
The trick to making your soup next-level is using top notch ingredients. Fresh, ripe tomatoes really shine through, and a good quality cream and cheese gives it a rich depth. Fresh herbs and spices makes it smell amazing, too. By picking the best ingredients you can find, you’ll not only boost the taste but also get more nutrients. Below we’ll cover every thing you need to know to make the perfect bowl, starting with the ingrediants.
What is Creamy Parm Tomato Soup?
Creamy Parm Tomato Soup is basically a fancier version of old school tomato soup. You mix the sweet tang of ripe tomatoes with heavy cream and Parmesan cheese, and you get a warm, smooth soup that smells great and tastes even better. Its bright red color and thick texture look as good as they taste, so you’ll impress just about anyone who tries it.
Tomato soup has been around since the 1800s, when folks first started cooking with tomatoes in new ways. Over time, cooks added their own local flavors and ingredients to make different styles of tomato soup. Adding cream and cheese makes this recipe stand out from the classic version, giving it more richness and a fuller taste that feels both familiar and special.
Ingredients Needed
Picking good ingredients is key for this soup. You can go fresh or canned tomatoes—fresh ones give you a bright flavor, but a quality can of tomatoes works too and takes less time.
For the cream, heavy cream makes it extra smooth, but half-and-half works if you want it lighter. Non-dairy fans can try coconut cream or cashew cream instead.
The cheese is what gives it that nutty, salty kick. Parmesan is the usual pick, but Pecorino Romano also tastes great. If you’re vegan or lactose intolerant, there are vegan cheeses that taste pretty close.
And dont forget the basics: garlic and onion for depth, plus basil or dried herbs to make your soup smell amazing.
- Fresh Tomatoes: 2 lbs or Canned Tomatoes: 2 cans (14.5 oz each)
- Heavy Cream: 1 cup (or half-and-half)
- Parmesan Cheese: 1 cup, grated
- Garlic: 3 cloves, minced
- Onion: 1 medium, chopped
- Vegetable Broth: 2 cups
- Basil: a handful fresh or 1 teaspoon dried
- Olive Oil: 2 tbsp
- Salt and Pepper: to taste
Directions to Make Creamy Parm Tomato Soup
First, get everything ready: chop the onion, mince the garlic, and if you’re using fresh tomatoes wash and chop them. Measure out your broth and cream so you dont have to hunt for them later.
1. Sauté the onions and garlic: In a big pot, heat the olive oil over medium. Add the onion and cook till it’s kinda see-through, about 3–5 minutes. Then toss in the garlic and cook 1 more minute, stirring so it dont burn.
2. Add tomatoes and broth: Pour in your fresh or canned tomatoes, then add the vegetable broth. Season with salt and pepper. If you have fresh tomatoes, press them gently with a spoon to let out their juices. Bring it all to a soft simmer.
3. Let it simmer: Turn the heat low and let the soup bubble gently for 20–30 minutes. This step helps all the flavors mix together. Stir once in a while, and you can cover the pot if you want more moisture.
4. Blend for creaminess: Use an immersion blender to puree the soup until smooth. No immersion blender? Carefully put the soup in batches into a regular blender. Cover the top with a towel so it dont splatter.
5. Stir in cream and cheese: Return the soup to low heat and pour in the cream and Parmesan. Taste and add more salt or pepper if you need. Heat it through but dont let it boil so it stays creamy.
6. Serve and garnish: Ladle the soup into bowls. Sprinkle extra Parmesan or fresh basil on top if you like. Serve with crusty bread or a grilled cheese sandwich for the ultimate cozy meal.
Tips for the Best Creamy Parm Tomato Soup
Pick ripe tomatoes: The riper the tomato, the sweeter your soup. If you use canned, buy ones with whole tomatoes in juice—they taste richer.
Adjust creaminess: Want it lighter? Use half-and-half instead of heavy cream. Going fully vegan? Try coconut or cashew cream.
Boost flavor: Add thyme or oregano, or a dash of red pepper flakes if you like it spicy. A squeeze of lemon at the end brightens everything up.
Store leftovers: Keep in a sealed container in fridge for up to 4 days. Reheat on stove and add a splash of cream or broth to make it smooth again.
Health Benefits
This soup is tasty and good for you too. Tomatoes have vitamin C, potassium, and folate, which help your immune and heart health. They also have lycopene, an antioxidant that may lower your risk of chronic disease.
Heavy cream adds calcium and fat-soluble vitamins, while Parmesan gives protein and healthy fats. The soup feels filling and gives you energy, especially if you use quality dairy or its vegan alternatives.
Though its richer than plain tomato soup, if you eat it in moderation and pair it with other veggies, it fits a balanced diet.
Variations of Creamy Parm Tomato Soup
Vegan version: Swap cream for coconut or cashew cream and use nutritional yeast instead of Parmesan.
Gluten-free: The recipe is naturally gluten-free but double-check your canned tomatoes and broth labels.
Add proteins: Stir in shredded chicken or toss in beans or lentils to make it heartier.
Serving ideas: Dip crusty bread or grilled cheese in the soup. Top with croutons or fresh herbs to make it look fancy.
FAQs
- Can I use canned tomatoes instead of fresh? Yes, canned tomatoes work fine and save time.
- How can I make it vegan? Use coconut or cashew cream and nutritional yeast in place of cheese.
- Is there a low-fat version? Try half-and-half instead of heavy cream and cut back on cheese.
- How long does it last in the fridge? Up to 4 days in a sealed container. Reheat gently before serving.
- How do I make it spicier? Add red pepper flakes or diced jalapeños when simmering.
Pairing Suggestions
Want extra yum? Serve the soup with a warm baguette or a grilled cheese. For drinks, a crisp white wine or light red wine goes great, or a cold herbal iced tea if you prefer non-alcoholic.
Conclusion
Creamy Parm Tomato Soup is a cozy, tasty dish thats hard to resist. Its rich flavor and smooth texture make it perfect for any meal. Try it once and tweak it how you like. If you loved this recipe, share it or leave a comment to let us know what you think!
Creamy Parm Tomato Soup
Equipment
- 1 large pot
- 1 wooden spoon
- 1 blender (immersion or traditional)
- 1 set measuring cups and spoons
- 1 cutting board
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 28 oz crushed tomatoes 1 can
- 2 cups vegetable broth or chicken broth
- 1 teaspoon sugar
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- to taste salt and pepper
- ½ cup heavy cream
- 1 cup grated Parmesan cheese
- to taste fresh basil leaves for garnish, optional
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes until softened and translucent.
- Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Pour in the crushed tomatoes and vegetable broth. Add the sugar, dried basil, and dried oregano. Season with salt and pepper to your liking.
- Bring the mixture to a simmer and let it cook for about 20 minutes, stirring occasionally.
- Remove the pot from heat and carefully blend the soup using an immersion blender until smooth. If using a traditional blender, let the soup cool slightly before blending in batches.
- Return the blended soup to the pot over low heat. Stir in the heavy cream and grated Parmesan cheese, mixing until the cheese has melted and incorporated.
- Taste and adjust the seasoning as needed.
- Serve hot, garnishing with fresh basil leaves and additional Parmesan if desired.
Leave a Reply