There’s something magical about the warmth and comfort of homemade soup, and this Creamy Tomato Basil Soup with Parmesan Recipe hits all the right notes. It’s rich, velvety, and packed with fresh flavors that will brighten any day, making it an all-time family favorite around here.

A large white bowl filled with creamy orange tomato basil soup speckled with small black bits throughout, with a silver ladle holding some soup above the bowl. The ladle's soup shows a thicker texture with grated white cheese and fresh green basil leaves on top. Around the bowl, fresh green basil leaves and a whole garlic bulb sit on a white marbled surface along with a black and white striped cloth partially visible in the background. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Tomato Basil Soup with Parmesan Recipe
Top Tip
How to Serve Creamy Tomato Basil Soup with Parmesan Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Tomato Basil Soup with Parmesan Recipe

Why You'll Love This Recipe

I can’t tell you how many times this soup has saved a chilly evening or turned a simple dinner into something special. It’s cozy without being heavy and creamy without feeling overwhelming—plus, Parmesan gives it this beautiful, nutty depth that you just won’t find in store-bought versions.

Unbeatable Flavor: The fire-roasted tomatoes combined with fresh basil create an incredible taste layered with subtle smokiness and herbaceous notes.
Easy and Hands-Off: Minimal chopping thanks to the food processor and straightforward steps make this accessible even on a busy weeknight.
Rich, Creamy Texture: The addition of Parmesan and cream or half & half gives the soup lusciousness that feels indulgent but never heavy.
Customizable Comfort: You can adjust thickness and seasoning easily, plus it blends beautifully smooth or stays rustic if you prefer.

Ingredients & Why They Work

Each ingredient has its role in creating this comforting bowl. The veggies build a subtle, sweet foundation, the fire-roasted tomatoes bring smoky brightness, and the Parmesan cheese melts everything into creamy perfection. Having fresh herbs like basil on hand, or good-quality dried basil as a backup, really elevates the flavor beyond basic tomato soup.

Flat lay of fresh celery stalks cut into thirds, peeled medium carrots sliced into thirds, a half large peeled onion quartered, whole unpeeled garlic cloves, a small square of golden butter, a small white bowl of rich olive oil, a small white bowl of fine white flour, a small white bowl filled with low sodium chicken broth, a small white bowl containing fire roasted diced tomatoes with juice, a small white bowl of chopped fresh bright green basil leaves, a small white bowl of fresh oregano sprigs, a small white bowl of coarse salt, a small white bowl of dried parsley flakes, a small white bowl of whole black peppercorns, a small white bowl with red pepper flakes, a single fresh bay leaf, a small white bowl with creamy heavy cream, a small white bowl heaped with freshly grated Parmesan cheese placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Celery: Adds a gentle aromatic base that balances the sweetness of carrots and tomatoes.
Carrots: Provides natural sweetness and body when pureed into the soup.
Onion: Offers depth and a touch of savory bite, enriching the overall flavor.
Garlic: A flavor must-have that brings warmth and complexity.
Butter and Olive Oil: The fat duo for sautéing, creating a flavorful and silky base.
Flour: Helps thicken the soup naturally, giving it that beautiful bisque-like texture.
Chicken Broth: Adds savory umami that enhances the tomato’s brightness without overpowering.
Fire Roasted Diced Tomatoes: The star ingredient that boosts smoky tomato flavor—canned works great for convenience.
Basil and Oregano: Classic herbs that brighten the soup and add fragrant earthiness.
Parmesan Cheese: Melts into a nutty, creamy richness that transforms the soup into a gourmet treat.
Milk, Half & Half, or Heavy Cream: Your choice here controls the richness and creaminess level.
Seasonings (Salt, Black Pepper, Red Pepper Flakes, Bay Leaf, Parsley): Balance the flavors with a slight kick and herbaceous nuance.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I always like to tweak this Creamy Tomato Basil Soup with Parmesan Recipe depending on the season or my mood. Sometimes I swap out heavy cream for coconut milk to make it dairy-free, and other times I toss in some roasted red peppers for extra sweetness. You really can’t go wrong customizing this soup!

Variation: One time, I added a splash of balsamic vinegar near the end, and it brought such a beautiful brightness and depth to the soup—it’s worth experimenting with!
Dairy-Free Option: Substitute the cream with full-fat coconut milk and skip the Parmesan for a delicious vegan spin.
Spicy Kick: If you love a little heat, add extra red pepper flakes or a pinch of cayenne—we prefer it mild but with a subtle warm backdrop.
Herb Swaps: Fresh thyme or a sprinkle of rosemary can add an interesting flavor twist if you want to play with herbs.

Step-by-Step: How I Make Creamy Tomato Basil Soup with Parmesan Recipe

A white bowl filled with smooth orange soup topped with white cream swirled in a decorative pattern covering the surface. The bowl sits in the center of a white plate on a white marbled surface. Next to the bowl on the plate are two light golden toasted bread triangles and a small green basil leaf garnish. A silver spoon rests on the plate, angled diagonally. A white cloth with blue stripes is partially visible underneath the plate near the bottom left corner. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Those Veggies

Begin by adding celery, carrots, onion, and garlic to your food processor. Pulse until everything’s finely minced—this keeps the texture smooth and speeds up cooking. If you don’t have a processor, mince by hand as finely as you can. This step sets the foundation for the flavor, so don’t rush here!

Step 2: Sauté and Build Your Base

Melt butter in olive oil over medium heat in a large Dutch oven or heavy pot. Add your minced veggies and sauté for about 4 minutes until fragrant and just beginning to soften—don’t let them brown too much. Next, sprinkle in the flour and stir constantly for another minute; this helps thicken the soup later, so keep that whisk moving!

Step 3: Add Liquids and Simmer

Gradually whisk in the chicken broth until smooth, then add the fire-roasted tomatoes with their juice, dried basil, oregano, salt, pepper, parsley, red pepper flakes (if using), and a bay leaf. Bring it up to a boil, then lower the heat and let it simmer gently for about 15 minutes. The carrots should be tender but not mushy—this helps maintain a fresh, vibrant flavor.

Step 4: Cheese and Cream Time

Stir in the freshly grated Parmesan cheese until it melts smoothly into the soup. Then pour in your milk, half & half, or cream and gently simmer on low for an additional 15 to 20 minutes. Give it a stir now and then, and add more broth or cream if you want a thinner or richer texture. Don’t forget to pull out the bay leaf before serving!

Step 5: Optional Puree for Silky Perfection

This step is where the magic gets taken up a notch. For the creamiest, smoothest texture, blend the soup using an immersion blender right in the pot or carefully transfer it in batches to a blender (pro tip: let the steam escape to avoid splatters!). However, if you prefer a more rustic texture with some veggies still in bites, you can skip this step. Both ways are delicious!

Top Tip

Over the years, I’ve learned that balancing rich creaminess with fresh herbs is what makes this soup irresistible. A few small tweaks will help you find your perfect bowl every time.

Don’t Skip the Parmesan: It melts into the soup and adds a savory richness that no cream alone can match.
Mind Your Simmer: Keep heat low after adding cream to prevent curdling and maintain smoothness.
Fresh Basil Whenever Possible: It really brightens the final soup—if using dried, consider adding it earlier for more flavor extraction.
Blend Carefully: When using a blender, vent the lid slightly to let steam escape, preventing any explosive surprises!

How to Serve Creamy Tomato Basil Soup with Parmesan Recipe

Creamy Tomato Basil Soup - Serving Suggestion

Garnishes

I often finish off the soup with a sprinkle of freshly grated Parmesan cheese and a few torn basil leaves for that fresh pop of color and flavor. A drizzle of good-quality olive oil or a swirl of cream can turn it into something Instagram-worthy if you’re serving guests.

Side Dishes

Nothing pairs better than a handful of crunchy grilled cheese croutons or a crusty baguette for dipping. On cozy nights, I like serving it alongside a light arugula salad tossed in lemon vinaigrette to balance the richness.

Creative Ways to Present

For special occasions, try serving the soup in small, clear glass cups as an elegant appetizer. You can also layer with dollops of pesto or swirl in bright red roasted pepper cream for a colorful presentation that wows your guests.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers in the fridge for up to 4 days. It tastes even better the next day as the flavors mellow and blend—just give it a good stir and reheat gently on low.

Freezing

This Creamy Tomato Basil Soup with Parmesan freezes beautifully. I portion it into freezer-safe containers, leaving some space for expansion, and it keeps well for up to 3 months. When you’re ready to eat, thaw overnight in the fridge.

Reheating

Reheat gently on the stove over low to medium heat, stirring frequently to prevent scorching. If it’s too thick after refrigeration, add a splash of broth or cream to loosen it back up – trust me, this trick saves many batches!

Frequently Asked Questions:

Can I make this soup vegan or dairy-free?

Absolutely! Swap the Parmesan cheese and cream for plant-based alternatives like nutritional yeast for a cheesy flavor and coconut milk or cashew cream for creaminess. You might want to boost herbs and seasoning to compensate.

Do I have to use canned fire-roasted tomatoes?

Not at all! While fire-roasted canned tomatoes provide a smoky depth that's hard to beat, you can use fresh ripe tomatoes roasted yourself or even plain canned diced tomatoes. Just know the flavor will be slightly different but still delicious.

Can I make this soup ahead of time?

Definitely! This soup actually tastes better the next day, once the flavors have marinated together. You can prepare and store it in the fridge for up to 4 days or freeze for longer storage. Just reheat gently to keep its creamy texture.

What’s the best way to get a smooth texture?

Using an immersion blender right in the pot or carefully processing the soup in batches in a blender will give you a wonderfully smooth, creamy soup. Be sure to vent the blender lid slightly to avoid hot splashes. If you like chunkier texture, you can skip this step.

Final Thoughts

This Creamy Tomato Basil Soup with Parmesan Recipe is truly a labor of love that feels both simple and special. I hope you enjoy it as much as my family has over the years—it’s the kind of warm hug in a bowl you can turn to anytime. Give it a try, and I bet it’ll become one of your favorite comfort foods too!