Description
Comfort meets culinary elegance in this creamy tomato basil parmesan soup, where rich Italian flavors dance on your palate. Warm bowls of velvety goodness promise to comfort and delight, drawing you into a world of pure, satisfying nourishment.
Ingredients
Scale
Main Ingredients:
- 1 can (28 ounces / 800 g) crushed tomatoes
- 3 cups (720 ml) chicken or vegetable broth
- 3 medium carrots, diced
- 1 medium onion, finely chopped
Dairy and Cream:
- 1 cup (240 ml) heavy cream or milk
- 1 cup (100 g) grated Parmesan cheese
- 2 tablespoons (28 g) butter
Herbs and Seasonings:
- 2 cloves garlic, minced
- 1 teaspoon dried basil or 1 tablespoon fresh basil, chopped
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and pepper, to taste
- Fresh basil or parsley, chopped (for garnish)
Instructions
- Heat butter in a large pot over medium temperature, sautéing onions and carrots for 5-7 minutes until vegetables become tender and release aromatic flavors.
- Introduce minced garlic and cook briefly until its fragrance intensifies, stirring continuously to prevent burning.
- Pour chicken broth and crushed tomatoes into the pot, incorporating dried herbs like basil, oregano, and thyme. Season with salt and pepper, mixing thoroughly.
- Elevate heat to achieve a gentle boil, then reduce to low, covering the pot and allowing ingredients to simmer for 20-25 minutes, enabling flavors to harmonize and vegetables to soften completely.
- Transform soup’s texture using an immersion blender, creating a smooth consistency or maintaining partial chunks based on preference. Exercise caution when blending to avoid splattering.
- Integrate heavy cream and Parmesan cheese, stirring until fully combined and allowing the mixture to meld for an additional 5 minutes over low heat.
- Transfer soup into serving bowls, enhancing presentation with additional Parmesan cheese, freshly cracked black pepper, and a sprinkle of chopped basil or parsley for a vibrant finish.
Notes
- Use a sharp chef’s knife for precise vegetable chopping, ensuring even cooking and better soup texture.
- Swap chicken broth with vegetable broth to make the recipe vegetarian-friendly, maintaining the same rich flavor profile.
- Consider using an immersion blender for easier and safer blending, preventing hot soup splashes compared to transferring to a standard blender.
- For a lighter version, replace heavy cream with half-and-half or whole milk, reducing overall calorie content without compromising taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 230
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 55 mg