Description
This Simple Creamy Tomato Basil Soup with Parmesan is a comforting and flavorful dish made with rich San Marzano tomatoes, fresh basil, and creamy Parmesan cheese. Perfect for a cozy meal, this low-carb soup is blended to a smooth consistency and finished with heavy cream for added richness. Ideal as a standalone meal or paired with grilled cheese sandwiches, it’s a quick and hearty recipe that satisfies the whole family.
Ingredients
Scale
Soup Base
- 4 tablespoons butter
- 1 medium onion, chopped
- 3 cloves garlic, grated or finely minced
- 1/4 cup tapioca flour (or all purpose flour)
- 2 cups chicken stock
Main Ingredients
- 2 cans (28 ounces each) whole San Marzano tomatoes in juice
- 10 basil leaves (about 1/4 cup, chopped)
- 1 cup grated Parmesan cheese
- 1/2 cup heavy cream
Seasonings
- Kosher salt, to taste (about 1 teaspoon initially)
- Black pepper, to taste (about 1 teaspoon initially)
Instructions
- Sauté Aromatics: Heat a dutch oven or soup pot over medium heat. Melt the butter, then add the chopped onions and garlic. Season with 1 teaspoon kosher salt and 1 teaspoon black pepper. Sauté the onions and garlic for 5-8 minutes, stirring frequently, until they turn translucent and fragrant.
- Cook the Flour: Sprinkle in the tapioca flour (or all purpose flour) and stir continuously to combine with the butter and aromatics. Cook for 1 minute to remove the raw flour taste, forming a paste-like consistency.
- Add Liquids and Tomatoes: Slowly pour in the chicken stock while whisking constantly to prevent lumps. Add the canned whole San Marzano tomatoes along with their juice, chopped basil leaves, and grated Parmesan cheese. Stir everything together.
- Simmer the Soup: Bring the soup to a gentle simmer and cook for 5-10 minutes to allow flavors to meld and the soup to thicken slightly.
- Blend to Creamy Texture: Use an immersion blender directly in the pot to purée the soup until smooth and creamy. Be careful while blending hot liquids.
- Finish with Cream: Stir in the heavy cream and adjust seasoning by tasting for salt and black pepper as needed.
- Serve: Serve the soup warm. It pairs beautifully with grilled cheese sandwiches or can be enjoyed on its own.
Notes
- This soup is low carb and richly flavorful thanks to the Parmesan and cream, perfect for a comforting meal.
- Use canned whole San Marzano tomatoes for the best tomato flavor and quality.
- Leftovers keep well in an airtight container in the refrigerator for up to 5 days or can be frozen for up to 6 months.
- For a vegetarian version, substitute chicken stock with vegetable stock.
- Adjust the cream quantity for a lighter or richer soup according to your preference.
- Be sure to whisk well when adding the flour and stock to avoid lumps.
Nutrition
- Serving Size: 2 cups
- Calories: 283 kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 20.6 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 17.5 g
- Fiber: 1.7 g
- Protein: 9 g
- Cholesterol: 45 mg
