Sautéed vegetables are simmered with tomatoes and a parmesan rind for maximum fresh veggie and nutty parmesan flavor. This Tomato Parmesan Soup packs a ton of a veggie nutrients and cheesy flavor into a delicious twist on traditional tomato basil soup. Pair it with a grilled cheese or a slice of garlic bread for the perfect warm and cozy comfort food.
Variations of Tomato Parmesan Soup
- Adjust the sweetness I’ve added carrots to this recipe for added nutrients (as a mom, I’m always trying to sneak in veggies), and because they add a little sweetness to the tomatoes which can be a little bit bitter. The cooking process will reduce the bitterness, but I still prefer a little extra sweet so between the carrots and the honey you’ll end up with a slightly sweet soup. If you’d prefer to reduce the level of sweet, simply skip the honey.
- Craving even more cheesy flavor? Add about 1/4 cup shredded Parmesan to the soup during the last 10 minutes of cook time in addition to the sprinkle on top of each serving. Between the Parmesan rind which is cooked in the soup, the added Parmesan at the end of the cooking process, and the sprinkle of Parmesan on top of each serving, I don’t think you could make this soup any cheesier!
- A version for the health nuts To increase the health factor, simply swap out the butter for olive oil and skip the heavy cream or substitute it with fat free milk or an unsweetened plant based milk.
Need some serving Ideas?
- Grilled cheese sandwich, of course! Ahhh…the classic combo. Grilled cheese and tomato soup. Serve them up separately or sometimes I like to cut my grilled cheese into bite sized pieces and sauté them in a little butter to create grilled cheese croutons.
- Garlic bread This Tomato Parmesan Soup is packed with nutrients and quite a bit of protein thanks to the cheese. For a lighter meal, serve it up with a piece of garlic bread on the side.
- Croutons To create a little crunch, serve this soup with prepared or homemade croutons sprinkled on top along with the Parmesan cheese.
- Fresh basil If you prefer the taste of fresh basil, skip the dried basil and serve the soup with chopped fresh basil leaves sprinkled on top of the grated Parmesan. Or…if you really like basil, keep the dried in this recipe and serve with a little fresh sprinkled on top for the ultimate tomato basil Parmesan soup.
Ingredients
- 4 tablespoons butter. Olive oil will also work.
- 1 onion, diced
- 1.5 cups carrots, diced. I buy shredded carrots from the grocery store to cut down on time.
- 28 ounce can diced tomatoes. Pour the entire can in there, including the liquid.
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1.5 cups vegetable broth or chicken broth
- 1 tablespoon honey or 1.5 tablespoons sugar. If you prefer your tomato based sauces and soups less sweet, skip the honey or sugar.
- 4-6 inch piece of Parmesan cheese with the rind. This really is the secret ingredient! The rind is cooked in the soup and removed before serving. This gives the soup an amazing cheesy flavor. The cheese is shredded or grated and served as a topping.
- 1 cup heavy cream or half-and-half
- 1 tablespoon dried basil. Fresh is also great in this recipe. In the Summer when I have plenty of Basil in the garden, I skip the dried basil and rough chop fresh basil and and serve it on top along with the grated Parmesan.
- Black pepper, to taste
Directions
- Sauté the onions and carrots in the butter or oil in a dutch oven or large sauce pan on medium heat for 4-6 minutes or until slightly softened.
- Add the can of diced tomatoes, salt, garlic powder, broth, honey, and the Parmesan rind to the pan and stir to combine. Bring to a simmer and cook for 40 minutes uncovered, stirring occasionally.
- Remove the Parmesan rind from the soup.
- Blend the soup using an immersion blender or pour it into a traditional blender. Once blended, pour the soup back into the dutch oven or large sauce pan.
- Stir the cream and basil into the soup. Add black pepper to taste.
- Serve with a sprinkle of fresh grated Parmesan.
Looking for more warm and cozy soup recipes?
Tomato Parmesan Soup
Tomato Parmesan Soup packs a ton of a veggie nutrients and cheesy flavor into a delicious twist on traditional tomato soup.
Ingredients
- 4 tablespoons butter or olive oil
- 1 onion diced
- 1.5 cups carrots diced. I buy shredded carrots from the grocery store to cut down on time.
- 28 ounce can diced tomatoes Pour the entire can in there including the liquid.
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
- 1.5 cups vegetable broth or chicken broth
- 1 tablespoon honey or 1.5 tablespoons sugar If you prefer your tomato based sauces and soups less sweet skip the honey or sugar.
- 4-6 inch piece of parmesan cheese with the rind The rind is cooked in the soup and removed before serving. The cheese is shredded or grated and served as a topping.
- black pepper to taste
Instructions
- Sauté the onions and carrots in the butter or oil in a dutch oven or large sauce pan on medium heat for 4-6 minutes or until slightly softened.
- Add the can of diced tomatoes, salt, garlic powder, broth, honey, and the Parmesan rind to the pan and stir to combine. Bring to a simmer and cook for 40 minutes uncovered, stirring occasionally.
- Remove the Parmesan rind from the soup.
- Blend the soup using an immersion blender or pour it into a traditional blender. Once blended, pour the soup back into the dutch oven or large sauce pan.
- Stir the cream and basil into the soup. Add black pepper to taste.
- Serve with a sprinkle of fresh grated Parmesan.
Tried this recipe?Let us know how it was!
Leave a Reply