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- 1 medium onion, diced - 3 cloves garlic, minced - 1 large carrot, diced - 1 bell pepper (any color), diced - Fresh basil leaves for garnish - 2 tablespoons olive oil - 2 (14.5 oz) cans of diced tomatoes, with juices - 4 cups vegetable or chicken broth - 1 teaspoon dried basil - 1 teaspoon dried oregano - Salt and pepper to taste - 1 cup heavy cream - 1 cup freshly grated Parmesan cheese - Large pot - Immersion blender or standard blender - Wooden spoon - Measuring cups and spoons - Knife and cutting board This soup needs fresh veggies and tasty staples. It lets you cook with ease and enjoy a warm bowl of comfort. The right tools make all the steps smooth, so you can focus on the fun part: eating! Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Add 1 diced onion and sauté for about 3-4 minutes. You want it soft and sweet. Then, stir in 3 minced garlic cloves, 1 diced large carrot, and 1 diced bell pepper. Cook these for 5 minutes, stirring often. The colors will brighten, and the smell will be amazing. Next, add 2 cans of diced tomatoes with their juices, 4 cups of vegetable or chicken broth, 1 teaspoon of dried basil, and 1 teaspoon of dried oregano. Season with salt and pepper. Bring this mix to a simmer and let it cook for about 15 minutes. This step helps the flavors mix and deepen. After simmering, it’s time to blend! Use an immersion blender to mix the soup until smooth. If you like a chunkier texture, blend only half of it. You can also use a regular blender in batches. Just be careful with the hot soup. Blending makes the soup creamy and rich. Once blended, stir in 1 cup of heavy cream and 1 cup of freshly grated Parmesan cheese. Cook this for another 5 minutes, stirring well. The cheese will melt, making the soup even creamier. Taste the soup and adjust the seasoning if needed. Serve it hot, garnished with fresh basil leaves and more Parmesan on top. This adds a nice touch and a burst of flavor! Enjoy every warm spoonful! To boost the taste of your soup, try adding fresh herbs. A handful of fresh basil or parsley can really brighten the dish. You can also add a squeeze of lemon juice for a zesty kick. If you love spice, a pinch of red pepper flakes works wonders. One common mistake is not sautéing the onion and garlic long enough. This step builds a strong base for your soup. Another mistake is skipping the blending step. Blending helps create that creamy texture. Lastly, be careful with the salt. Always taste before adding more, as the cheese adds saltiness too. Serve your soup hot in a nice bowl. Add a sprinkle of extra Parmesan on top for a rich finish. Fresh basil leaves make for a beautiful garnish. You can pair the soup with crusty bread or a simple salad for a complete meal. Enjoy! {{image_2}} You can easily add protein to this soup. Chicken, shrimp, or beans work well. For chicken, use cooked, shredded meat. Stir it in after blending the soup. If you want shrimp, add peeled shrimp during the last five minutes of cooking. For a plant-based option, use canned beans, like cannellini or chickpeas. They add fiber and make the soup more filling. To make this soup vegetarian, simply use vegetable broth. This soup is already vegetarian since it uses no meat. If you want to make it vegan, swap heavy cream for coconut milk or a cashew cream. You can easily make cashew cream by blending soaked cashews with water. This keeps the soup creamy without dairy. You can change the flavor of this soup to suit your taste. Add a teaspoon of red pepper flakes for heat. If you like herbs, add fresh thyme or parsley. For a smoky flavor, stir in some smoked paprika. Another option is to squeeze in some lemon juice for a bright, fresh taste. Experiment with these flavors to create your own twist on this classic recipe! After making One Pot Tomato Parmesan Soup, let it cool first. This keeps the soup fresh. Pour the soup into an airtight container. Make sure to seal it well. Store it in the fridge for up to 3 days. If you want to keep it longer, consider freezing it. To freeze leftover soup, use freezer-safe containers or bags. Divide the soup into portions. Leave some space at the top of containers. This allows room for the soup to expand when frozen. You can freeze it for up to 3 months. Label the containers with the date. This helps you know when to use them. To reheat the soup, first thaw it in the fridge overnight. You can also use the microwave. Heat it in short bursts, stirring often. If using a pot, warm it over medium heat. Stir the soup until it is hot. You may need to add a splash of broth or cream to restore creaminess. Enjoy it warm, just like the first time! Yes, you can make this soup ahead of time. Just cook and blend the soup as directed. Let it cool, then store it in an airtight container. It stays fresh in the fridge for up to three days. When you’re ready to eat, reheat it gently on the stove. You may want to add a splash of broth or water to adjust the thickness. If you want a lighter option, use half-and-half or whole milk. You can also use coconut cream for a dairy-free version. Silken tofu blended with a bit of broth can create a creamy texture, too. Each option changes the flavor slightly, but they all work well in this soup. To make a smaller portion, simply halve the ingredients. Use one can of diced tomatoes and about two cups of broth. You can also adjust the seasonings to taste. This soup is easy to scale down, so don’t worry if you want just a cozy bowl for yourself! This blog post covered fresh ingredients, pantry staples, and tools needed for your soup. I guided you through the steps to prepare the base, blend, and serve. You learned tips to enhance flavor, avoid mistakes, and explore fun variations. Lastly, I shared storage tips to keep your soup fresh. Creating soup is simple and rewarding. Try new flavors and enjoy your meals!

One Pot Tomato Parmesan Soup

Warm up with this delicious One Pot Tomato Parmesan Soup that’s perfect for cozy nights! Made with fresh ingredients like diced tomatoes, aromatic herbs, and rich Parmesan, this simple recipe brings comfort to your table. In just 35 minutes, you can create a creamy, flavorful dish that will impress family and friends. Click to explore the full recipe and start cooking this hearty soup today!
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Ingredients
  

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

1 large carrot, diced

1 bell pepper (any color), diced

2 (14.5 oz) cans of diced tomatoes, with juices

4 cups vegetable or chicken broth

1 teaspoon dried basil

1 teaspoon dried oregano

Salt and pepper to taste

1 cup heavy cream

1 cup freshly grated Parmesan cheese

Fresh basil leaves for garnish

Instructions
 

In a large pot, heat olive oil over medium heat. Add diced onion and sauté for 3-4 minutes until softened.

    Stir in the minced garlic, diced carrot, and bell pepper. Cook for an additional 5 minutes, stirring frequently.

      Add the canned diced tomatoes (with juices), vegetable or chicken broth, dried basil, and dried oregano. Season with salt and pepper.

        Bring the mixture to a simmer and let it cook for about 15 minutes, allowing the flavors to meld together.

          Using an immersion blender, blend the soup until smooth. For a chunkier texture, only blend half of the soup or use a standard blender in batches.

            Stir in the heavy cream and grated Parmesan cheese. Cook for an additional 5 minutes, stirring to combine until the cheese is melted and the soup is creamy.

              Taste and adjust seasoning if necessary.

                Serve hot, garnished with fresh basil leaves and a sprinkle of extra Parmesan cheese on top.

                  Prep Time: 10 mins | Total Time: 35 mins | Servings: 4-6