Creamy Tomato Basil Parmesan Soup Recipes

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CREAMY TOMATO-BASIL SOUP



Creamy Tomato-Basil Soup image

Simple to prepare, delicious tomato-basil soup. Great for an easy lunch served with bread or grilled cheese!

Provided by Alok

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 55m

Yield 8

Number Of Ingredients 10

¼ cup butter
¼ cup olive oil
1 ½ cups chopped onions
3 pounds tomatoes - cored, peeled, and quartered
½ cup chopped fresh basil leaves
salt to taste
ground black pepper to taste
1 quart chicken broth
1 cup heavy cream
8 sprigs fresh basil for garnish

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.

Nutrition Facts : Calories 258.5 calories, Carbohydrate 10.7 g, Cholesterol 56 mg, Fat 23.9 g, Fiber 2.7 g, Protein 2.8 g, SaturatedFat 11.5 g, Sodium 62.4 mg, Sugar 5.9 g

CREAMY TOMATO PARMESAN SOUP



Creamy Tomato Parmesan Soup image

Homemade tomato soup with fresh basil and Parmesan cheese. You many never eat the canned stuff again after trying this easy recipe.

Provided by Danelle

Time 30m

Number Of Ingredients 13

4 tablespoons butter
1 cup finely diced onion
1 cup finely diced carrot
2 cloves garlic, minced
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
4 tablespoons flour
4 cups chicken or vegetable broth
2 (14.5 oz.) cans diced tomatoes
1 cup heavy cream
1 cup grated Parmesan cheese
1/4 cup fresh basil, chopped

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.

Nutrition Facts : Calories 525 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 164 milligrams cholesterol, Fat 39 grams fat, Fiber 2 grams fiber, Protein 29 grams protein, SaturatedFat 20 grams saturated fat, ServingSize 1, Sodium 688 milligrams sodium, Sugar 5 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 15 grams unsaturated fat

CREAMY TOMATO BASIL SOUP



Creamy Tomato Basil Soup image

This creamy Tomato Basil Soup is restaurant-quality DELICIOUS and it's loaded with hidden vegetables.

Provided by Lauren Allen

Categories     Appetizer     Main Course     Soup

Time 40m

Number Of Ingredients 16

1 Tablespoon olive oil
2 14.5 ounce cans diced tomatoes (, with the juice)
2 carrots (, finely diced (about 1 cup))
1 small onion (, finely diced (about 1 cup))
3 ribs celery (, finely diced (about 1 cup))
2 Tablespoons tomato paste
4 cups low-sodium chicken broth
1 teaspoon dried oregano leaves
1 1/2 teaspoons dried basil leaves
½ cup butter
½ cup all-purpose flour
1 cup freshly grated parmesan cheese
1½ cups half and half ((or whole milk))
1 teaspoon salt
¼ teaspoon freshly ground black pepper
1/4 cup chopped fresh basil

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!

Nutrition Facts : Calories 264 kcal, Carbohydrate 13 g, Protein 7 g, Fat 20 g, SaturatedFat 12 g, Cholesterol 55 mg, Sodium 1095 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

PARMESAN BASIL TOMATO SOUP



Parmesan Basil Tomato Soup image

Everyone loves this recipe. Best way to spice up a can of tomato soup! I like to serve this with garlic bread or grilled cheese. Yum! Add milk or water if soup is too thick.

Provided by Polniere

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 20m

Yield 2

Number Of Ingredients 8

1 tablespoon vegetable oil
¼ cup finely chopped onion
1 teaspoon minced garlic
1 (10.75 ounce) can condensed tomato soup
2 tablespoons grated Parmesan cheese
10 leaves fresh basil, chopped
½ teaspoon dried rosemary
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 197 calories, Carbohydrate 22.9 g, Cholesterol 4.4 mg, Fat 10.7 g, Fiber 1.1 g, Protein 4.8 g, SaturatedFat 2.4 g, Sodium 922.6 mg, Sugar 11.5 g

SLOW COOKER TOMATO BASIL PARMESAN SOUP



Slow Cooker Tomato Basil Parmesan Soup image

Creamy and rich tomato basil and cheesy parmesan soup made in the crockpot! Comfort food at its best!

Provided by Tiffany

Categories     Soup

Time 4h20m

Number Of Ingredients 13

2 15-ounce cans diced tomatoes
1 10-ounce can tomato sauce
¼ cup fresh basil (finely chopped)
1 tablespoon minced garlic
1 tablespoon salt
1 teaspoon pepper
1 medium white onion (diced)
1 cup heavy cream
4 cups chicken or vegetable broth
2 cups shredded parmesan cheese
3 tablespoons butter
¼ cup flour
1 cup heavy cream (see note)

Steps:

  • Add tomatoes, tomato sauce, and next 7 ingredients (through broth) to a slow cooker/crockpot. Cover and cook for 2 hours on high or 4-8 hours on low. (If you are home, give it a stir every now and then and scrape down the sides)
  • About 30-40 minutes before serving transfer soup to a blender or food processor and puree until smooth, then return to crock pot.
  • Prepare the roux. Begin by melting the butter in a medium sauce pan over medium heat.
  • Add flour to melted butter and stir until flour clumps up. Slowly whisk in the heavy cream (or half & half) until mixture is thickened and smooth. Add roux and parmesan cheese to crockpot and stir to combine.
  • Allow to cook another 20-30 minutes until cheese is completely melted. Give it a good stir before serving. Top with additional basil and parmesan cheese if desired.

Nutrition Facts : Calories 689 kcal, Carbohydrate 16 g, Protein 24 g, Fat 59 g, SaturatedFat 36 g, Cholesterol 208 mg, Sodium 3429 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

SLOW COOKER TOMATO BASIL PARMESAN SOUP



Slow Cooker Tomato Basil Parmesan Soup image

A creamy and delicious tomato basil parmesan soup that is perfect for the colder weather!

Provided by Alyssa Rivers

Categories     Dinner     Side Dish     Soup

Time 6h15m

Number Of Ingredients 13

2 14 oz cans diced tomatoes, with the juice
1 cup finely diced carrots
1 cup finely diced onions
1 cup finely diced celery
1 tsp dried oregano or 1Tablespoon fresh oregano
1 Tablespoon dry basil or 1/4 cup fresh basil
4 cups chicken broth
1/2 cup butter
1/2 cup flour
1 cup parmesan cheese
1 1/2 cups half and half
1 tsp salt
1/4 tsp pepper

Steps:

  • Add tomatoes, celery, carrots, chicken broth, onions, oregano, and basil to your slow cooker. {If you want your soup more smooth and less chunky, pulse celery, carrots, and onion in a food processor until very fine. I did this so my veggies were more hidden in the soup.}
  • Cover and cook on low for 5-6 hours until flavors are blended and vegetables are soft.
  • About 30 minutes before the soup is ready prepare a roux.
  • Melt the butter over medium low heat in a skillet and add the 1/2 cup of flour. Whisk together constantly for 5-7 minutes.
  • Slowly add 1 cup of soup. This will start to form a thick paste. Slowly add another 3 cups of warm soup. Add this back to the slow cooker.
  • Stir in the parmesan cheese, warmed half and half, and salt and pepper. Add additional oregano and basil if needed.
  • Cover and cook on low for another 30 minutes.
  • You can also blend the soup in a blender at the very end to smooth the soup out if you would like.

Nutrition Facts : Calories 279 kcal, Carbohydrate 17 g, Protein 9 g, Fat 21 g, SaturatedFat 13 g, Cholesterol 56 mg, Sodium 1210 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

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