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Creamy Parmesan Tomato Soup Using Canned Tomatoes

This version takes that classic comfort food and gives it a little extra depth with Parmesan, garlic flavor, and a few simple seasonings.
Prep Time10 minutes
Cook Time40 minutes
Servings6
Calories: 282kcal

Ingredients

Soup Base

  • 3 tablespoons butter
  • 1 medium sweet onion finely chopped
  • 3-4 garlic cloves chopped or minced
  • 2 tablespoons tomato paste
  • 2 28-ounce cans whole peeled tomatoes
  • 2 cups chicken broth or vegetable broth
  • 2-4 inch Parmesan rind

Seasonings

  • 1 teaspoon dried Italian seasoning or oregano
  • ⅛ teaspoon celery seed
  • ⅛ teaspoon cayenne pepper adjust to taste
  • ½ teaspoon freshly ground black pepper
  • Salt to taste

Finishing Ingredients

  • ¾ cup heavy cream adjust for desired richness
  • 2 tablespoons grated Parmesan cheese optional

Optional Garnish

  • Fresh basil for those who love a basil-forward tomato soup
  • Extra Parmesan
  • Fresh cracked pepper

Instructions

Build the Flavor

  • In a large soup pot, melt butter over medium heat.
  • Add the chopped onion and cook until softened and beginning to turn translucent, about 5–7 minutes.
  • Add the garlic and cook for another 30 seconds, stirring constantly.
  • Stir in the tomato paste and cook for 1–2 minutes. This helps deepen the tomato flavor.

Simmer the Soup

  • Add the whole peeled tomatoes, breaking them apart with a spoon.
  • Pour in the broth and add the Parmesan rind.
  • Stir in Italian Seasoning or Oregano, celery seed, cayenne pepper, black pepper, and a small amount of salt.
  • Bring the soup to a gentle simmer. Cover and cook for 25–30 minutes, allowing the Parmesan rind to slowly flavor the soup.

Blend Until Smooth

  • Remove the Parmesan rind.
  • Using an immersion blender, blend the soup until smooth and creamy.
  • (You can also carefully blend in batches using a regular blender.)

Finish the Soup

  • Return the soup to low heat and stir in the heavy cream.
  • Taste and adjust seasoning.
  • If your tomatoes are especially acidic, add a small pinch of sugar to balance the flavor.
  • For an extra savory finish, stir in grated Parmesan cheese.

Notes

  • Canned tomatoes can vary in acidity, so taste the soup before making any final seasoning adjustments. If needed, add a small pinch of sugar to balance excess acidity.
  • For a thicker soup, let it simmer a little longer. For a thinner consistency, add a little more broth.
  • If using a Parmesan rind, remove it before blending. A 2–4 inch piece is plenty to add extra Parmesan flavor.
  • If freezing part of the soup, divide and freeze it before adding the cream. Thaw and reheat gently, then stir in the cream before serving.