This tomato Parmesan soup is the very definition of cozy. Rich with ripe tomato flavor and finished with the unmistakable savoriness of Parmesan, it’s both comforting and refined. It’s the kind of recipe that feels like a warm hug from the inside out—perfect for slow evenings, brisk weather, or when you need something deeply satisfying in a bowl.
Ingredient Breakdown
The foundation of this soup lies in the tomatoes, and using whole peeled San Marzano tomatoes makes a noticeable difference. Known for their natural sweetness and low acidity, they create a smoother, more balanced flavor. Breaking them up by hand or with a spoon releases their juices slowly into the base, building richness with every simmering minute.
Aromatics play a leading role early on. Chopped onions and minced garlic are gently sautéed until golden, forming a flavorful canvas. The addition of Italian seasoning layers in familiar herbal notes—oregano, basil, and thyme—while a pinch of red pepper flakes introduces just the right hint of warmth without overpowering the delicate tomato flavor.
Tomato paste is briefly cooked with the aromatics to amplify depth and offer a concentrated burst of umami. This step brings out the tomato’s natural sugars and contributes to a more complex, savory soup.
Low-sodium chicken broth acts as the liquid base, allowing all the other ingredients to shine. A Parmesan rind, gently simmered along with bay leaves, infuses the broth with a salty, nutty undertone that makes the soup taste like it’s been simmering all day—even if it hasn’t.
Just before serving, the soup is finished with fresh parsley for a pop of brightness and grated Parmesan for richness and texture. These final touches not only elevate flavor but also enhance visual appeal.
Step-by-Step Preparation Guide
The process begins by heating olive oil in a wide pot or Dutch oven. The chopped onions and garlic are added and sautéed until they soften and begin to caramelize around the edges, developing a deeper aroma and flavor. This step shouldn’t be rushed—those golden bits are pure flavor.
Once softened, the seasonings and tomato paste are stirred in. The paste coats the vegetables and takes on a slightly darker hue as it cooks, signaling the release of its rich, savory notes. The tomatoes are then added whole, and gently broken down in the pot to maintain some texture.
Bay leaves and the Parmesan rind are added next, along with salt, pepper, and chicken broth. The mixture is brought to a boil and then reduced to a simmer, allowing time for the flavors to develop and the soup to slightly thicken. The aroma will fill the kitchen with the scent of something truly comforting.
After simmering, the bay leaves and cheese rind are removed. The soup is blended until completely smooth, either with an immersion blender for convenience or in batches using a countertop blender for a silkier finish. Once puréed, it’s returned to the pot for a final seasoning check and reheating, if needed.
To serve, the soup is ladled into bowls and topped with fresh parsley and a generous sprinkle of grated Parmesan. These garnishes enhance both flavor and presentation, bringing freshness and umami to every spoonful.
Recipe Tips & Frequently Asked Questions
Use a wide pot to encourage even browning and prevent overcrowding. A larger surface area helps the onions caramelize rather than steam.
Let tomato paste cook until it caramelizes slightly to boost flavor. A minute or two is all it takes to add a rich, roasted depth.
Add broth gradually if you prefer a thinner consistency. Start with less and add more after blending to reach your desired texture.
Always remove the Parmesan rind before blending for the smoothest texture. It has done its job by the time the soup is ready.
Taste and adjust seasoning after blending for perfect balance. Blending can mellow the seasoning, so a final adjustment ensures flavor harmony.
Can I use crushed or diced tomatoes instead of whole?
Yes, but whole tomatoes typically have better quality and flavor.
What can I substitute for the Parmesan rind?
A small chunk of grated Parmesan or a teaspoon of nutritional yeast can offer similar depth.
How long does this soup keep in the fridge or freezer?
Store in an airtight container for up to 4 days in the fridge or 2 months in the freezer.
Can I make it ahead and reheat without losing flavor?
Yes, the flavor improves with time. Reheat gently to avoid overcooking.
Is there a way to make it spicy without red pepper flakes?
Try a dash of hot smoked paprika or a splash of your favorite chili oil.
What to Serve With This Recipe
A bowl of tomato Parmesan soup practically begs for something to dip. Crusty sourdough bread, garlic toast, or cheesy flatbread makes the perfect partner. To lighten the meal, add a simple green salad dressed in tangy vinaigrette—the acidity cuts through the soup’s richness beautifully. For a heartier option, a melty grilled cheese sandwich turns it into a comforting full meal. It also shines as a first course before creamy pastas, buttery risottos, or roasted poultry mains, especially during the colder months.
Creative Variations
Add a swirl of cream or a knob of butter at the end for extra silkiness and depth. To bulk it up, stir in cooked orzo or rice just before serving—it turns the soup into a satisfying one-pot meal. Swapping chicken broth for vegetable broth is a seamless adjustment that makes the dish vegetarian without sacrificing flavor. A handful of fresh basil, either blended into the soup or torn over the top, adds a summery twist that brings brightness to the rich tomato base.
Tomato Parmesan soup proves that comfort food doesn’t need to be complicated. With just a few pantry staples and a couple of thoughtful additions like a Parmesan rind and fresh herbs, this soup becomes something special. It’s warming, full of character, and endlessly adaptable—perfect for cozy weeknights, holiday menus, or simply when you crave a bowl of something soulful and satisfying.
Ingredients
4 cups low-sodium chicken broth
1/3 cup extra-virgin olive oil
2 onions, chopped
4 cloves garlic, minced
2 tablespoons tomato paste
1 28-ounce can whole peeled San Marzano tomatoes
1 teaspoon Italian seasoning
Pinch of red pepper flakes
2 bay leaves, preferably fresh
1 4-inch piece Parmesan cheese rind, plus grated Parmesan for topping
Kosher salt and freshly ground black pepper
Fresh parsley leaves, for garnish
Instructions
In a wide pot or Dutch oven, heat the olive oil over medium-high heat until shimmering. Add the chopped onions and minced garlic, then sauté, stirring from time to time, until the onions turn golden and tender—this should take around 8 to 10 minutes. The aroma at this stage should be rich and fragrant.
Stir in the Italian seasoning along with a pinch of red pepper flakes to add warmth and complexity. Mix in the tomato paste, coating the onion and garlic mixture thoroughly, and let it cook for about a minute until deepened in color.
Pour in the San Marzano tomatoes along with their juices, using a spoon or spatula to gently break them apart. Drop in the bay leaves and Parmesan rind, then season with 1 teaspoon of kosher salt and a few twists of freshly ground black pepper. Bring everything to a simmer while stirring occasionally to meld the flavors.
Next, add the chicken broth and bring the mixture to a gentle boil. Reduce the heat and maintain a steady simmer for 15 to 20 minutes, allowing the soup to thicken slightly and the ingredients to harmonize. Discard the bay leaves and Parmesan rind once the simmering is complete.
Blend the soup until smooth using an immersion blender directly in the pot, or transfer it carefully in batches to a countertop blender. Once fully puréed, taste and adjust with more salt and pepper if needed.
Ladle the hot soup into bowls, garnish with fresh parsley leaves, and finish with a generous sprinkling of grated Parmesan cheese for a rich, savory finish.
Tomato Parmesan Soup Recipe
Ingredients
- 4 cups low-sodium chicken broth
- 1/3 cup extra-virgin olive oil
- 2 onions chopped
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- 1 28- ounce can whole peeled San Marzano tomatoes
- 1 teaspoon Italian seasoning
- Pinch of red pepper flakes
- 2 bay leaves preferably fresh
- 1 4- inch piece Parmesan cheese rind plus grated Parmesan for topping
- Kosher salt and freshly ground black pepper
- Fresh parsley leaves for garnish
Instructions
- In a wide pot or Dutch oven, heat the olive oil over medium-high heat until shimmering. Add the chopped onions and minced garlic, then sauté, stirring from time to time, until the onions turn golden and tender—this should take around 8 to 10 minutes. The aroma at this stage should be rich and fragrant.
- Stir in the Italian seasoning along with a pinch of red pepper flakes to add warmth and complexity. Mix in the tomato paste, coating the onion and garlic mixture thoroughly, and let it cook for about a minute until deepened in color.
- Pour in the San Marzano tomatoes along with their juices, using a spoon or spatula to gently break them apart. Drop in the bay leaves and Parmesan rind, then season with 1 teaspoon of kosher salt and a few twists of freshly ground black pepper. Bring everything to a simmer while stirring occasionally to meld the flavors.
- Next, add the chicken broth and bring the mixture to a gentle boil. Reduce the heat and maintain a steady simmer for 15 to 20 minutes, allowing the soup to thicken slightly and the ingredients to harmonize. Discard the bay leaves and Parmesan rind once the simmering is complete.
- Blend the soup until smooth using an immersion blender directly in the pot, or transfer it carefully in batches to a countertop blender. Once fully puréed, taste and adjust with more salt and pepper if needed.
- Ladle the hot soup into bowls, garnish with fresh parsley leaves, and finish with a generous sprinkling of grated Parmesan cheese for a rich, savory finish.
