Tomato-Parmesan Soup

By Ali Slagle

Updated Dec. 5, 2022

Total Time: 45 minutes

Rating: ★★★★★ (5/5 from 1,814 reviews)

Comments: 245 comments

Description

This Tomato-Parmesan Soup achieves the plush creaminess of classic cream of tomato while retaining the bright, pure flavor of ripe tomatoes—all thanks to a single, secret ingredient: a Parmesan rind. Simmering tomatoes with the rind infuses the broth with savory, nutty umami, eliminating the need for heavy dairy. The result is a velvety, balanced soup that pairs beautifully with crispy Parmesan toast for dipping, perfect for cozy meals or comforting leftovers.

Ingredients

• 1 large yellow onion, finely diced (≈1 cup)

• 2 cloves garlic, minced

• 2 tbsp olive oil

• 1 (28-oz) can crushed tomatoes (or 4 cups fresh ripe tomatoes, peeled and chopped)

• 1 Parmesan rind (or ½ cup freshly grated Parmesan, if rind unavailable)

• 4 cups low-sodium chicken or vegetable broth

• ½ tsp granulated sugar (to balance tomato acidity; optional)

• ½ tsp salt (adjust to taste)

• ¼ tsp freshly ground black pepper

• 1 bay leaf (optional, for herbal complexity)

• Optional: ¼ cup heavy cream or half-and-half (for extra creaminess; omit for dairy-free)

Instructions

Step 1: Sauté Aromatics

Heat olive oil in a large, heavy-bottomed pot over medium heat. Add diced onion and cook until soft and translucent, 5–7 minutes. Stir in minced garlic and cook 30 seconds until fragrant (avoid burning).

Step 2: Simmer Tomatoes with Parmesan Rind

Add crushed tomatoes, Parmesan rind, sugar (if using), bay leaf, salt, and pepper to the pot. Pour in broth and stir to combine. Bring to a gentle simmer over medium-low heat. Cover partially and simmer 25–30 minutes, stirring occasionally. The soup will thicken slightly, and the rind will infuse deep flavor.

Step 3: Purée for Silky Texture

Remove the pot from heat. Ladle soup into a blender and purée until smooth (work in batches if needed). Return to the pot and stir in grated Parmesan (if substituting for the rind). For creaminess, stir in heavy cream and reheat gently (do not boil).

Step 4: Season and Serve

Taste and adjust salt, pepper, or sugar. Garnish with fresh basil, a sprinkle of Parmesan, or a drizzle of olive oil. Serve hot with crispy Parmesan toast.

Variations & Pro Tips

• Fresh Tomatoes: Substitute 4 cups peeled, chopped fresh tomatoes for canned; add 1 tbsp tomato paste for richness.

• Parmesan Toast: Preheat oven to 400°F. Brush baguette slices with olive oil, sprinkle with Parmesan, bake 8–10 minutes until golden.

• Freezing Rinds: Store Parmesan rinds in a freezer bag for up to 6 months. Add frozen rinds directly to the soup during simmering.

Nutrition (Per Serving, Approximate)

• Calories: 220

• Protein: 12g

• Carbohydrates: 18g

• Fat: 10g (from olive oil/cream)

• Fiber: 2g

Note: Nutrition varies with cream addition and broth type.