What makes us feel al warm and fuzzy inside better than soup? Nothing. Last week I published my Chicken Noodle Soup because my throat was feeling scratchy and my nose runny. This Tomato Basil and Parmesan soup is dairy-based and incorporates a lot of rich flavors. Besides the full-bodied taste of tomatoes, the fresh basil, garlic, and parmesan add a little something extra to the classic tomato soup. 

Roughly chop 3 carrots, 1 medium onion, 2 stalks of celery, and 4 cloves of garlic and pulse in a food processor until finely chopped. Heat 2 tablespoons of olive oil in a 4 quart pot over a medium-high flame. Add the chopped vegetables to the pot and allow it to sauté for 5 minutes. While that’s cooking, add 1 can of whole peeled tomatoes in their juices (800 grams/24 oz) to the food processor until the liquid achieves a thicker consistency. I personally like my soups creamy, but if you prefer a chunkier consistency just process it less. 

Add salt, pepper, oregano, basil, red pepper flakes, pureed tomatoes, and 1 liter of vegetable broth (parve) to the pot and mix. Bring to a boil and then lower flame to simmer for 15 minutes, or until the carrots are tender.

While the soup is simmering, melt butter in a separate pan over low heat. Add flour and cook, stirring constantly with a whisk for 3 minutes. Using a ladle, transfer around 1 cup of the soup and stir in with flour/butter mixture. Continue by adding 2 more cups of hot soup and stir until it achieves a thick and smooth consistency. Return this flour/soup mixture to the soup pot. Simmer and mix until well incorporated. Add 1/2 cup of Parmesan cheese and 1 cup of milk or cream. Allow the soup to simmer for 15 more minutes and stir occasionally. If you prefer your soup creamy and not chunky, use an immersion blender to grind the vegetable chunks. Serve and garnish with fresh basil leaves and Parmesan cheese (opt).

 Tomato Basil and Parmesan Soup 

 SERVES: 7-8*     –     PREP TIME: 5 minutes     –     COOK TIME: 40 minutes


  • 3 medium carrots, peeled

  • 1 medium onion, peeled and chopped

  • 2 stalks celery

  • 4 cloves garlic, peeled

  • 2 tablespoons olive oil

  • 2 tablespoons fresh basil, chopped (or 2 teaspoons dried basil)

  • 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried oregano)

  • 1/2 teaspoon red pepper flakes

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1 800 grams/28 oz. can whole peeled tomatoes with juices

  • 1 liter/4 cups (parve) vegetable broth

  • 4 tablespoons butter

  • 1/4 cup flour

  • 1 cups heavy cream or milk (or a combination)

  • 1/2 cup grated Parmesan cheese


  1. Add carrots, onion, celery and garlic to a food processor. Pulse until finely minced (or mince by hand).

  2. Heat olive oil in a 4 qt. soup pot and add minced vegetables; sauté for 5 minutes.

  3. Add fresh basil, oregano, pepper flakes, salt, pepper, tomatoes, and chicken broth.

  4. Bring the mix to a boil; reduce flame and simmer for 15 minutes or until carrots are tender.

  5. While simmering, melt butter in a separate pan over low heat. Add flour and stir constantly with a whisk for 5 minutes.

  6. Using a ladle, slowly stir in 1 cup hot soup. Add another 2 cups of hot soup and stir until thick and smooth.

  7. Return the flour-soup mixture back into soup pot. Simmer and stir constantly, until soup begins to thicken.

  8. Add Parmesan and milk/cream. Simmer for 15-20 minutes over a low flame, stirring occasionally. You can leave the vegetable chunks as they are or if you prefer a creamier texture, use an immersion blender to purée the chunks.

  9. Serve and garnish with fresh Basil and grated Parmesan cheese (opt).


*Servings depend on whether it is your first or main course. The recipes makes ~3 liters (12.5 cups) soup.