Description
Creamy tomato basil soup with parmesan cheese made smooth and rich on the stovetop. A cozy, comforting soup ready in under an hour.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 carrots, peeled and chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 cans crushed tomatoes, 28 ounces each
- 3 cups vegetable broth
- 1 teaspoon sugar
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried basil
- ¼ teaspoon dried oregano
- ½ cup heavy cream
- ½ cup finely grated parmesan cheese
- ¼ cup chopped fresh basil
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onion and carrots and cook for 6 to 8 minutes until softened and lightly golden.
- Stir in the garlic and tomato paste and cook for 1 minute until fragrant.
- Pour in the crushed tomatoes and vegetable broth, then add the sugar, salt, pepper, dried basil, and oregano.
- Bring the soup to a gentle simmer, cover, and cook for 20 minutes, stirring occasionally.
- Use an immersion blender to blend the soup until completely smooth.
- Reduce heat to low and stir in the heavy cream and parmesan cheese until melted and creamy.
- Simmer uncovered for 5 minutes, then stir in the fresh basil.
- Taste and adjust seasoning if needed, then serve hot.
Notes
- Blending the soup fully before adding the cream creates a silky smooth texture without extra thickening.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American