This delicious tomato Parmesan soup is made with just seven ingredients for a simple yet flavorful recipe! Transform a few basic pantry staples into a tasty bowl of soup in minutes.

parmesan tomato soup

Is there anything better than a warm bowl of tomato soup? This tomato Parmesan soup recipe uses canned tomatoes and just a few pantry staples, so you can have a fresh bowl of tomato soup in no time. I love the salty Parmesan in this recipe and it’s the perfect soup to serve with a slice of crusty bread or a grilled cheese sandwich!

To make this tomato Parmesan soup, you’ll need:

  • Olive oil- You may substitute butter or a neutral oil like avocado oil if you prefer.
  • Onion- White or yellow onions are fine.
  • Canned tomatoes- I prefer diced tomatoes but whole tomatoes work well, too.
  • Crushed red pepper flakes- This adds a nice spicy flavor.
  • Parmesan cheese- I prefer to grate my own Parmesan cheese so it melts into the soup.
  • Garlic salt- Feel free to use garlic powder and salt, if you don’t have garlic salt.
parmesan tomato soup ingredients

Substitution Ideas

  • If you don’t have diced tomatoes, you can use whole canned tomatoes or fresh tomatoes. If substituting fresh tomatoes, you’ll need about 3 cups of chopped tomatoes.
  • I like crushed red pepper for a spicy flavor but if you don’t like spicy food, simply leave it out or substitute with a pinch of black pepper for a milder flavor.
  • I like to use low sodium “not chicken” style broth, which tastes like chicken broth but is vegetarian. You can substitute any type of vegetable broth you like.
parmesan tomato soup

Is Tomato Parmesan Soup Healthy?

Yes! This soup is loaded with vegetables and a little bit of Parmesan adds lots of flavor without a lot of additional calories. Since this isn’t a creamy soup, it’s lower in fat than other tomato soups. I’ve included all the nutritional information just below the recipe.

Is Parmesan cheese vegetarian?

It’s important to note that authentic Parmesan cheese is made with rennet, which is an enzyme that’s found in the lining of a goat or calf’s stomach. Because of this, strict vegetarians may not consider Parmesan cheese to be vegetarian. That said, I’m a vegetarian who doesn’t eat meat or fish, but I’m not too concerned with things like rennet. If you’d like a completely vegetarian substitution, look for a type of cheese that is made with vegetable rennet. This will not be true Parmesan cheese, but there are alternatives that are very similar. BelGioioso makes a vegetarian version of Parmesan cheese that is nearly identical to the real deal but without animal rennet.

parmesan tomato soup

What is the Best Type of Tomato for Tomato Soup?

There are various ways to make tomato soup, using fresh tomatoes or canned tomatoes. To keep things simple, this recipe uses canned tomatoes. I used diced tomatoes because that’s typically what I have in my pantry but you can also use whole tomatoes. They’ll break down in the cooking process and since we’re blending the soup anyway, the size won’t matter. I also love using San Marzano tomatoes, which have a lovely, bright, flavor.

Serving Suggestions

Obviously, this tomato soup is perfect with a grilled cheese! But you can also try it with a hearty kale salad or a grilled halloumi sandwich. If you’re looking for a lower-carb meal, try serving this soup with an easy halloumi salad! It has the savory flavor of a grilled cheese but it’s served on a bed of greens and veggies instead of bread!

Tips for Blending Hot Soup

Blending soup is easiest with an immersion blender. This stick-style blender can be used directly in the pot. You can blend until you get your desired consistency. If you don’t have an immersion blender, let the soup cool slightly and carefully transfer to a blender. When blending, ensure that steam can escape from the lid. Do not attempt this with a bullet style blender!

How to Store and Reheat Leftovers

Store leftovers in an airtight container in the fridge. You can reheat leftovers in the microwave. If you wanted to prepare a batch for the freezer, I recommend making the recipe through step 4, then let it cool and freeze the soup in a glass container. I don’t recommend adding the Parmesan cheese to the soup if you plan to freeze it. Wait to add the cheese when you’re reheating and ready to serve.

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parmesan tomato soup

Tomato Parmesan Soup

  • Author: Liz Thomson
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 4 cups 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Soup
  • Diet: Vegetarian

Description

This delicious tomato Parmesan soup is made with just seven ingredients for a simple yet flavorful recipe! Transform a few basic pantry staples into a tasty bowl of soup in minutes.


Ingredients

Units Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 (15 oz) cans of diced tomatoes
  • 2 cups vegetable broth
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon of garlic salt
  • 1/2 cup freshly grated Parmesan cheese
  • Optional: fresh basil or additional parmesan for serving

Instructions

  1. In a medium sized pot, add the olive oil and heat over medium heat for 30 seconds.
  2. Add the onion and cook, stirring occasionally, for 5 minutes until the onion has softened.
  3. Add the tomatoes, broth, red pepper flakes, and garlic salt and bring to a boil.
  4. Once boiling, reduce the heat to medium-low and simmer for 15 minutes.
  5. Add the Parmesan cheese and use an immersion blender to blend the soup to your desired consistency. If you do not have an immersion blender, carefully transfer into a blender, being careful to allow steam to escape, and blend for 10-20 seconds until slightly chunky.
  6. Garnish with fresh basil or additional Parmesan cheese, if desired.

Keywords: Parmesan tomato soup

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