With Fall just right behind the corner, it’s time to think about meals that can warm you up. This Creamy Tomato – Parmesan Soup does the job! It’s nutritious, comforting, and warming – everything you need on a rainy day.
The Parmesan makes the soup so much more creamy and creates a truly comforting meal. If you wish the soup to be more smooth you can blend it. Either with an immersion blender, which will be probably easier; or a regular blender, make sure you do that in batches and don’t pour too much soup into the blender, and also that the lid is secure, otherwise, you might have a small explosion! – talking from experience..
Keep in mind that this soup will not be perfectly smooth, mainly because of the Parmesan.
What to serve it with?
You can serve the soup just like this or add some cooked rice, cauliflower rice, or bread aside. Garlic bread will fit here like a charm! I ate mine with a freshly baked baguette and it was absolutely delicious.
You can also always go with an option that I think everyone loves – GRILLED CHEESE!
- Broth – if you want the dish to be vegan/vegetarian-friendly, use vegetable broth; otherwise, chicken or beef broth will work just fine.
- Milk – any type of milk will work for this recipe. I used almond milk with the first batch and half and half-and-half half with the second. Half-and-half will make the soup much more creamy but also heavier. Feel free to experiment with different kinds of milk and see which one fits you the best.
- Tomatoes – the best choice will be fire-roasted tomatoes, for the deeper and richer taste; however regular canned tomatoes will work as well. You can roast them or used them as they are.
Half-and-half vs Milk
Here you can see the version of soup with half-and-half, as you can see the color is much lighter. The soup came out much more creamy than with almond milk; however, the taste of the half-and-half was also stronger than almond milk which for some might be too overpowering. If you choose to use half-and-half I would recommend using only 1/2 cup and see how you like the taste and creaminess.
How to store it?
Store the soup in the refrigerator for 4-5 days.
If you want to freeze it, the best is to leave out the cream/almond milk and Parmesan before freezing. They might curdle when reheated from frozen. However, I did freeze mine with almond milk and Parmesan, and reheating worked out just fine.
Now, grab your ingredients and make this delicious Creamy Tomato – Parmesan Soup!