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Creamy Parmesan Tomato Soup
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5 from 1 vote

Creamy Parmesan Tomato Soup

Course: Latest Recipes
Servings: 12
Calories: 146kcal


  • 2 Tablespoon Butter
  • 1 Tablespoon Olive Oil
  • 2 cloves Garlics Minced Fine Or Grated
  • ¼ cup Onion Diced
  • 2 cups Carrot Shredded
  • 4 Tablespoons Tomato Paste
  • 3 cans Whole Tomatoes 29 Oz
  • 32 ounces Chicken Broth
  • 1 cup Heavy Cream
  • ½ cup Parmesan Cheese
  • Salt And Pepper to taste
  • 2 Tablespoons Chopped Fresh Basil


  • In a large pot, heat butter and oil over medium-high heat, then add onion, garlic, and carrots. Stir and cook for 5 or 6 minutes.
  • Add tomato paste and stir it in, cooking for another 3 minutes.
  • Add canned tomatoes with their juice and broth. Stir together and bring to a boil, then reduce the heat, cover the pot, and simmer for 30 to 45 minutes, longer if you have time.
  • Use an immersion blender to puree or regular blender if you do not have an immersion, still leaving some texture to the tomatoes.
  • Add cream, salt, pepper, parmesan cheese, and basil, and simmer for another 30 minutes or longer if you like.


Serving: 1grams | Calories: 146kcal | Carbohydrates: 8g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Cholesterol: 33mg | Sodium: 451mg | Fiber: 2g | Sugar: 5g