The Ultimate Parmesan Velouté Tomato Basil Comfort Soup

The Ultimate Parmesan Veloute Tomato Basil Comfo

0.0 / 5 (0 Review)

Preparation time:20 Mins

Cooking time:40 Mins

Servings:6 generous servings

Ingredients:

• 2 Tbsp Unsalted Butter
• 1 Tbsp Olive Oil (Extra virgin preferred)
• 1 large Yellow Onion, finely diced
• 1 medium Carrot, peeled and diced
• 4 cloves Garlic, minced
• 2 x 28 oz cans High-Quality Crushed Tomatoes (San Marzano or D.O.P. certified)
• 4 cups Chicken or Vegetable Stock (low sodium)
• 1 piece Parmesan Rind (30-40 g)
• 1 Bay Leaf
• 1 tsp Granulated Sugar
• Fine Sea Salt, to taste
• Freshly Ground Black Pepper, to taste
• 1/2 cup Heavy Cream (or Half-and-Half)
• 1 cup Fresh Basil Leaves, roughly chopped (divided)
• 1/2 cup Freshly Grated Parmesan Cheese (plus extra for garnish)

Instructions:

• Melt and Sweat: In the Dutch oven, melt the butter with the olive oil over medium heat. Add the diced onion and carrot. Cook gently for 8–10 minutes, stirring occasionally, until the vegetables are very soft and translucent (sweating), but not browned.
• Add Aromatics: Add the minced garlic and cook for 1 minute until fragrant. Season with salt and pepper.
• Combine Liquids and Solids: Pour in the crushed tomatoes and stock. Stir well, scraping up any fond (browned bits) from the bottom of the pot.
• Flavour Infusion: Add the bay leaf, the teaspoon of sugar, and the Parmesan rind. Bring the mixture to a gentle boil, then immediately reduce the heat to a low simmer.
• Develop Flavour: Simmer, uncovered or partially covered, for 30 minutes. This allows the tomatoes to concentrate and the rind to release its deep, savoury notes. Stir every 10 minutes to prevent sticking.
• Prep for Blending: Remove and discard the bay leaf and the softened Parmesan rind. Remove the pot from the heat.
• Blend (Safety First!): Using an immersion blender, blend directly in the pot until completely smooth and velvety. If using a standard blender, carefully ladle the soup into the jug (fill only halfway if hot) and blend in batches until smooth.
• Final Enrichment: Return the smooth soup to the pot over low heat. Stir in the heavy cream and about half of the chopped fresh basil.
• Gently Heat: Heat through for 2-3 minutes—do not boil after adding the cream. Taste and adjust seasoning (add a pinch more salt or sugar/acid if needed).
• Serve: Ladle into warm bowls, garnishing generously with the remaining fresh basil and shavings of fresh Parmesan cheese.

Nutrition Facts

Calories:320 kcal

Protein:14 g

Fat:20 g

Carbs:25 g

Fiber:5 g

Sugar:12 g

Sodium:450 mg

Recipe Info

Category:Soup

Cuisine:Italian, French

Why You Need This Soup, Stat

Are you freezing yet? Honestly, this grey weather demands serious comfort food. Nothing warms the soul quite like a thick, rich hug in a bowl.

Forget the stuff that comes out of a tin. We deserve better.

That is exactly why I perfected this recipe. It’s the ultimate creamy, dreamy, warming elixir. I call it the Tomato Basil Parmesan Soup: 7 reasons why it will become your favourite thing to eat this winter.

This is the absolute king of homemade Soups .

The Secret to the Velvety Tomato Soup Recipe

This isn’t just basic tomato soup; it’s a proper culinary duvet day in a bowl. We are making an Easy homemade tomato soup that tastes incredibly luxurious.

The depth of flavour comes from using top-notch ingredients, especially the incredible crushed San Marzano tomato basil recipe base. Those tomatoes are sweet, low acid, and perfect.

The real secret, though? We simmer it with a Tomato soup with parmesan rind . Oh my gosh, that rind is magic! It releases this deep, salty, savoury flavour—pure umami.

It transforms simple ingredients into the best Parmesan Soup you’ve ever tasted. I used to throw those rinds away. What a fool I was!

Time, Ease, and True Comfort

This whole recipe takes about an hour, total. But don't let the cook time scare you. Most of that is hands-off simmering.

You just build the flavour base, let it bubble away, and your kitchen starts smelling divine. It is generally an easy-medium difficulty, mostly because you need to be careful when blending hot liquids.

This rich Velvety tomato soup recipe serves six generous bowls. You can totally make a huge batch and freeze it, too!

The Perfect Pair

This isn't just about flavour; it's about comfort and nourishment. Tomatoes are packed with Lycopene, which is a great antioxidant boost.

But honestly, we are here for the indulgence factor. This Creamy Tomato Soup screams self-care. It’s pure Comfort Soup .

And what is the natural, necessary partner for a perfect soup? A magnificent, buttery grilled cheese. This recipe provides the ideal Soup and cheese toastie pairing .

It’s the iconic duo you didn't know you needed until now. Get ready to dunk.

Gathering the Gear for the Ultimate Comfort Soup

Right then, let's talk shop. This amazing Comfort Soup doesn't need a Michelin-star kitchen or weird gadgets. It’s an Easy homemade tomato soup , honestly.

But to get that specific, luxurious texture in this Velvety tomato soup recipe , a few ingredients and tools have to be spot on.

We are aiming for depth, not just liquid warmth. That’s the secret to nailing the Tomato Basil Parmesan Soup: 7 experience.

Quality Starts with the Can

First up, the tomatoes. You absolutely cannot skimp here. Grab two 28 oz (794 g) cans of the really good crushed stuff.

Think San Marzano or something D.O.P. certified. I learned this the hard way once; using cheap tinned tomatoes makes the soup taste metallic and tinny, you know? It ruins everything.

You also need 4 cups (950 ml) of low-sodium stock. We add fat for flavour, so use 2 Tbsp (30 g) butter and a splash of olive oil to sweat down 1 large onion and 1 medium carrot.

Don't skip the carrot; it adds natural sweetness to balance the tomato acidity. Trust me. Finish that base with 4 cloves of minced garlic—because everything is better with garlic.

The Umami Goldmine and Basil Burst

Now, the total game changer. We’re making a proper Parmesan Soup . If you are skipping the tomato soup with parmesan rind , you are missing the very soul of this recipe.

Chuck one 30-40 g piece of rind right into the pot during the simmer. It melts its savory, umami goodness into the broth, giving you a restaurant-quality depth.

For seasoning, start simple: a teaspoon of salt and pepper. Add a tiny bit of sugar—just 1 tsp (5 ml) —to balance the acid.

Don't worry, it won't be sweet! Fresh basil is totally non-negotiable for that classic Tomato Basil Soup vibe. We stir in about half a cup of the 1 cup total right at the end.

That keeps the flavour bright and fresh. We finish this Creamy Tomato Soup with 1/2 cup (120 ml) of heavy cream.

Essential Kit: Blending Safely

Equipment-wise, we keep it simple. You need a large pot—a heavy-bottomed Dutch oven is best (around 6 quarts / 5.7 L ). This prevents sticking during the long simmer.

The biggest decision is blending. I swear by my stick blender (immersion blender) for this. Trying to ladle scorching hot liquid into a standard blender? That’s utter chaos waiting to happen.

If you must use a standard blender, remember safety: fill it halfway, lid on tight, and hold a tea towel over the top before you turn it on!

Honestly, this is all straightforward kit for any UK kitchen. Get these bits ready. Once you have these quality ingredients, you’re halfway to that perfect Soup and cheese toastie pairing tonight.

Getting Started: Mise en Place and the Golden Rule

Right, before we even touch the hob, let’s talk prep. This Easy homemade tomato soup is simple, but simple means organization.

Honestly, trying to chop an onion while the butter is already burning is peak kitchen stress, and we don't need that.

This specific recipe, which I lovingly call the Tomato Basil Parmesan Soup: 7 reasons why it’s the best thing you'll make all year, starts with a calm kitchen.

Get your bits chopped first. That’s your essential mise en place . Dice the onion and carrot nice and small. Remember, they are the backbone of this deep, savoury Parmesan Soup .

You want them to almost melt away later. Measure out your stock and have those cans of beautiful crushed San Marzano tomato basil recipe tomatoes ready.

When I first made a proper Creamy Tomato Soup , I forgot to measure the liquids. Chaos! Don't be like Past Me.

Step-by-Step for a Velvety Finish

This is where the magic happens and we build that incredible flavour depth.

1. Sweating the Aromatics: In your pot, melt the 2 Tbsp of butter with 1 Tbsp of olive oil over medium heat.

Add the diced onion and carrot. You must cook them down slow and low. We call this 'sweating.' Do this for 8– 10 minutes , stirring until they are soft and translucent, but never brown.

This step is non-negotiable for sweetness. Then toss in the garlic for just 1 minute .

2. Umami Gold: Now pour in your tomatoes and 4 cups of stock. Stir it all up. Crucially, drop in that wonderful piece of Tomato soup with parmesan rind .

It is the secret to getting that ridiculously rich, deep umami flavour.

3. The Slow Simmer: Bring the mixture to a gentle boil, then immediately reduce the heat to low. Let it simmer, uncovered, for 30 minutes .

This allows the flavours to fully concentrate into the ultimate Comfort Soup .

4. Safety First Blending: Okay, the hard work is done! Take out the bay leaf and that floppy Parmesan rind (it’s done its job).

Now, safety reminder: hot liquid and a standard blender can be dangerous! If you are using a standard blender, only fill it halfway.

Start slow and hold that lid TIGHT. Blend until completely smooth. We are aiming for a totally velvety tomato soup recipe finish.

5. The Finish Line: Return the smooth soup to the pot. Stir in the 1/2 cup of heavy cream and half of the fresh basil.

Heat through for 2- 3 minutes —but please, do not boil once the cream is in! Taste and adjust the salt.

Insider Pro Tips for Perfect Soups

My biggest secret? Basil timing. Never simmer fresh basil for ages; it loses its zing. Only add the majority of the fresh stuff right at the very end, and use the rest as a garnish.

That keeps the Tomato Basil Soup tasting vibrant and peppery.

If the soup tastes a bit flat after blending, don't panic! It probably just needs a touch of acid. Stir in 1/2 teaspoon of red wine vinegar.

It’s like turning the lights on in the room!

Finally, freeze those leftover Parmesan rinds! Seriously, they are pure flavour gold and should be mandatory in all future Soups .

Nothing beats this when served alongside a perfectly crispy Soup and cheese toastie pairing on a dreary afternoon. Proper comfort food, this is.

Your Tomato Basil Sanctuary: Notes on Serving and Keeping

I get it. You’ve just made the most incredible batch of Tomato Basil Parmesan Soup: 7 reasons why it’s fantastic, and now you want the official debrief.

This isn't just cooking; this is making sure maximum comfort efficiency. Let's talk about how to serve this Comfort Soup right and how to keep it tasting amazing for days.

Perfect Pairings and Plating

When you’ve whipped up a rich, luxurious Velvety tomato soup recipe , you can’t just throw it in a mug.

Okay, you can , but it deserves better! Serve this Creamy Tomato Soup in wide, shallow bowls. That way, you have more surface area for floating delicious things.

Seriously, drizzle a little extra virgin olive oil over the top. Then add a swirl of heavy cream. Finish with a huge sprinkle of fresh basil and some gorgeous shavings of Parmesan Soup .

Honestly, this soup looks so classy, even though it’s essentially the easiest thing you'll ever make.

But we all know the main event is the Soup and cheese toastie pairing . Don’t mess around. Use proper sharp cheddar and loads of butter on the bread.

Dunking a crispy, golden toastie into this Tomato Basil Soup is peak living. If you want to be extra, try baking croutons rubbed with garlic powder instead.

Storing Your Liquid Gold

The best news? This Easy homemade tomato soup is even better the next day. The flavours really marry up beautifully overnight.

Keep your leftovers chilled in an airtight container for up to 4 days. When reheating, keep it low and slow on the hob.

Now, freezing! This is a champion freezer meal. But here’s the trick I learned: If you plan to freeze large batches, do not add the heavy cream yet.

Cream has a tendency to separate once it thaws, which leaves you with a slightly grainy texture. Freeze the base of the soup first, then when you reheat it, bring it up to temperature and stir in the cream right at the end.

It freezes happily for three months, ready for any emergency "I need comfort now" situation.

Tweaks and Swaps

This San Marzano tomato basil recipe is pretty perfect as is, but sometimes life calls for changes.

Need to make this recipe dairy-free? Super simple. Skip the heavy cream and use full-fat coconut milk instead. I know, I know—coconut milk in a Tomato Basil Soup sounds crazy.

But trust me, you won't taste the coconut. It just adds a glorious richness! For the umami depth, you still need that signature Tomato soup with parmesan rind .

If you must go completely dairy-free, a teaspoon of white Miso paste added at the end works wonders as a substitute for that savoury depth.

And if basil is suddenly £5 a bunch (it happens!), try swapping it for fresh oregano. It gives the Soups a Mediterranean vibe.

Just the Basics on Nutrition

I’m not giving you complex calorie counts, but this is worth knowing. Tomatoes are an absolute powerhouse. They are packed with Lycopene, which is an amazing antioxidant.

So you’re essentially eating a vibrant, warm hug that’s also really good for your skin!

It is high in Vitamin C and Vitamin A, too. Eating this soup, even with the cream, feels virtuous and deeply satisfying.

Go on, enjoy every single spoonful. This recipe is pure, simple joy, meant to make you feel good from the inside out.