two bowls of soup with tomatoes and sppons
Lunch & Dinner,  Quick & Easy

Creamy Tomato – Parmesan Soup

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 

tomato soup with chives in a bowl with a gold spoon

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!

Looking for more light dinner ideas? 

Thai Carrot Soup with Fried Chickpeas
Buffalo Chicken Tacos
Cauliflower Rice Skillet
Orzo with Shrimp & Feta

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two bowls of soup with tomatoes and sppons

Tomato – Parmesan Soup

  • Author: Simply Paya
  • Prep Time: 6
  • Cook Time: 24
  • Total Time: 30
  • Yield: 4 1x
  • Diet: Vegetarian


With Fall just right behind the corner, it’s time to think about meals that can warm you up. This Tomato – Parmesan Soup does the job! It’s nutritious, comforting, and warming – everything you need on a rainy day.


  • 1 can tomatoes, ideally fire-roasted
  • 2 tbsp cornstarch 
  • 4 medium carrots
  • 1/2 medium onion 
  • 3 garlic cloves
  • 1 cup broth
  • 1 cup milk
  • 2/3 cup parmesan 
  • spices: salt, pepper, basil, oregano


  1. Add carrots, onion, and garlic to a food processor and pulse until finely minced (or mince by hand).
  2. Melt butter or oil in a pot over medium heat. Turn heat to medium-high, add minced vegetables and sauté for 4 minutes. Sprinkle in cornstarch and continue to cook for 1 minute, stirring constantly.
  3. Gradually whisk in chicken broth followed by tomatoes and all seasonings. Bring to a boil then reduce heat and simmer for 10 minutes or until carrots are tender.
  4. Add Parmesan cheese and whisk to blend. Stir in milk and gently simmer an additional 10 minutes on low, stirring occasionally. Stir in additional chicken broth or milk to reach desired consistency. Season with salt and pepper to taste.
  5. If you want your soup to be more smooth you can use an immersion blender or work in batches, transfer soup to the blender, and purée until smooth.
  • Category: Soups


  • Calories: 159
  • Sugar: 10
  • Sodium: 299.1
  • Fat: 4.8
  • Carbohydrates: 15.3
  • Fiber: 4.4
  • Protein: 8.9

Keywords: tomato, parmesan, vegetarian

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