The Ultimate Tomato Basil Parmesan Soup Recipe

• A Taste of History: The Story Behind Tomato Soup
• Caring: The Health Benefits of Tomato Basil Soup
• The Basic Idea of this Tomato Basil Parmesan Soup Recipe
• Hints and Variations for the Best Flavor
• Perfect Partners: What to Serve Alongside Your Soup

A Taste of History: The Story Behind Tomato Soup

Before we discuss the recipe, let's take a moment to appreciate the culinary journey of this well-loved dish. Despite the fact that tomatoes have been cultivated for centuries and were first grown in the Andes of South America, Europeans initially regarded them with suspicion. Many Europeans believed that tomatoes were poisonous because they were related to the nightshade family. In the 1700s, they began to gain popularity in European cooking, especially in Italy and Spain.

The idea of a creamy tomato soup is relatively recent. The first recorded recipe for tomato soup was published in an American cookbook in 1872. However, it wasn't until 1897 that the dish named tomato soup really made an impact on society. That was when Joseph Campbell, a chemist at Campbell's Soup Company, developed a method of canning condensed tomato soup. This meant that any home across America could have it for dinner and also made it a quintessential American comfort food.

Basil and Parmesan were added in homage to its Italian roots. The triumvirate of flavors—tomato, basil, and hard, salty cheese—is basic to Italian cuisine. They give a boost of flavor to the plain tomato soup, changing it from an ordinary canned-good staple into something gourmet. This crossing of American convenience and Italian taste yields what we know today as the perfect, easy soup for homemade meals.

Caring: The Health Benefits of Tomato Basil Soup

While sometimes rated one of the healthiest comfort food recipes around, this soup is packed with vitamins. It's a delicious way to maintain your health, proving that good food shouldn't take all the fun out of life.

A Bounty Of Antioxidants

Tomatoes are an excellent source of lycopene, an antioxidant that gives them their rich red color. Lycopene helps protect your cells by neutralizing free radicals, which have been linked to both chronic diseases and aging. When you cook tomatoes— as we do in this soup—it actually increases the bioavailability of lycopene, meaning your body can absorb it more readily.

Cozy Immune System

Most comforting of all is that this soup is packed full of vitamins, mainly Vitamin C, courtesy of the tomatoes. It is a very important ingredient for a healthy immune system. The fact that this nutritious soup also contains a good source of another, Vitamin A, necessary for both sight and constitution, can only be good. Also adding to this soup's variety of vitamins is fresh basil, which has natural antibacterial properties. It forms yet another line of defense for your body.

Great for Heart Health

The ingredients in this Tomato Basil Parmesan Soup work in concert to help promote cardiovascular health. Potassium, found in tomatoes, helps control blood pressure, while lycopene may reduce LDL (bad) cholesterol. Going with a high-quality olive oil gives you healthy monounsaturated fats--the kind that are good for your heart.

Healthful for Bones

Did you realize that tomatoes contain Vitamin K and calcium? These two nutrients are absolutely necessary for the repair and adhesion of bone. Parmesan cheese, while used as a garnish, also gives you a good hit of calcium, further enhancing your bone density. It's a fine example of how healthy soup ideas can be both appetizing and good for us.

The Basic Idea of this Tomato Basil Parmesan Soup Recipe

Now for the main event. This is a recipe designed to be easy and down-to-earth, using commonplace items to produce great taste. Whether you've just begun cooking or are a seasoned master chef, the process here should be both satisfying and enjoyable.

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Servings: 6-8 Servings

Ingredients

• 2 tbsp olive oil
• 2 large yellow onions, chopped
• 4 to 6 cloves garlic, minced
• 2 (28-ounce) cans high-quality whole peeled tomatoes (San Marzano are recommended)
• 1 (32-ounce) container vegetable or chicken broth
• 1 cup fresh basil leaves, packed, plus more for garnish
• 1 tsp dried oregano

Step 1: Prepare the Ingredients

Place a large pot or Dutch oven over medium heat. Add the olive oil. Once it shimmers, add the chopped onions and a pinch of salt. Cook, stirring occasionally, for about 8-10 minutes, until the onions are soft, translucent, and slightly sweet. Add the minced garlic and dried oregano, and cook for another minute until fragrant. Be careful not to burn the garlic.

Step 2: Simmer the Tomatoes

Pour the two cans of whole peeled tomatoes, including their juices, into the pot. Use a wooden spoon to gently break them apart. Add the vegetable or chicken broth and the optional sugar. The sugar helps cut through the acidity of the tomatoes, creating a more balanced flavor profile. Bring the mixture to a low boil, then reduce the heat to a simmer. Let the soup simmer uncovered for at least 30 minutes, stirring occasionally. This allows the flavors to meld and the soup to thicken slightly.

Step 3: Blend to Perfection

Turn off the heat. Add the fresh basil leaves to the pot. Now it's time to blend the soup. You have two options:

• Immersion Blender: This is the easiest method. Simply insert an immersion blender directly into the pot and blend until the soup reaches your desired consistency—smooth or slightly chunky.
• Traditional Blender: Allow the soup to cool slightly in a regular blender first. Then, working in batches, carefully ladle the soup into the blender. No more than halfway up should you fill it. Cover the lid with a kitchen towel and tightly hold it down as you blend. Pour soup through a strainer into a clean pot or large bowl.

Step 4: Dairying and Cheesing

Return the blended soup to the pot over moderate heat (if you used a conventional blender). If you are using heavy cream now, it will produce a richer, velvety texture. Stir it in now. Heat through, but do not allow to boil.

Then, gradually whisk in the 1 cup freshly grated Parmesan cheese. The cheese is not only for flavor; it can also operate as a thickener. Return to saucepan if necessary, and reheat only slightly.

Step 5: Season and Ladle

Taste the soup and adjust seasoning with salt and freshly ground black pepper liberally. You may need quite a lot, depending on your broth and cheese's saltiness.

Ladle hot soup into bowls. Sprinkle a little extra Parmesan cheese on top, add a few fresh basil leaves, and drizzle over some good olive oil. Mix all together and enjoy.

Hints and Variations for the Best Flavor

• When Cooking Tomatoes: One of the most important things to consider is the quality of the product. While fresh, ripe tomatoes are not always easy to come by outside the summer season, high-quality canned ones are generally a reliable alternative year-round. These tomatoes have a sweet taste and low acidity, making them excellent choices for making this soup.
• Pep It Up a Bit: If you enjoy pepper, add a dash of red pepper flakes along with the garlic. This will add warmth to the soup that complements the sweetness of the tomatoes.
• Make It Vegan: To prepare a meat-free version of this soup, swap the ingredients as follows: use vegetable stock, replace the heavy cream with full-fat coconut milk or cashew cream, and leave out the Parmesan or use a good vegan substitute. Add a tablespoon of nutritional yeast to the recipe for a cheesy flavor.
• Roast Your Vegetables: For an even deeper, smokier flavor, try roasting the tomatoes and onions before adding them to the pot. Halve fresh tomatoes and quarter the onions, toss them with olive oil, salt, and pepper, then bake at 400°F (200°C) for 30-40 minutes until caramelized. Then, follow the directions as written.

Perfect Partners: What to Serve Alongside Your Soup

• Grilled Cheese Sandwich: The perfect complement. The crunchy, buttery bread and smooth melted cheese make for excellent dunking alongside this delicious soup. Try exceptional cheddar or Gruyère instead.
• Crusty Bread: A simple baguette or robust sourdough are all you need to mop up every last drop.
• Homemade Croutons: Toss cubes of day-old bread with olive oil, garlic powder, and herbs. Bake for 20 minutes at 350°F until golden brown and crispy.
• A Simple Green Salad: A delicately dressed salad with mache or lamb's lettuce is perfect for a light contrast to the rich soup.