Can I make Parmesan Tomato Basil Soup dairy-free?

Yes. Omit heavy cream and Parmesan, replace with coconut milk and nutritional yeast. Flavor will be lighter, with a gentle coconut note, but still creamy. Use 1 cup coconut milk and 1–2 tablespoons nutritional yeast for a cheese-like savor. Taste and adjust salt, since dairy-free swaps can alter salt balance. Optional: add a pinch of garlic powder for extra depth.

Can I use only one type of tomato?

Crushing tomatoes from a can gives a consistent base for the soup. You can substitute with whole tomatoes or tomato puree, but flavor balance shifts. For best results, choose crushed tomatoes or a blend you trust. Adjust seasonings after simmering, since different tomato products bring acidity.

Is Parmesan Tomato Basil Soup freezer-friendly?

Yes, Parmesan Tomato Basil Soup can be frozen. Dairy can separate after freezing, especially cream. Freeze in small portions to thaw quickly. Thaw in the fridge overnight or on the counter briefly. Reheat gently and whisk in a little extra cream if desired.

Can I adapt this for a vegetarian diet?

Use vegetable broth instead of chicken broth for Parmesan Tomato Basil Soup to keep it vegetarian. Parmesan is dairy-based, so use a dairy-free cheese substitute if needed.

Parmesan Tomato Basil Soup: Creamy Cheesy Bold 5-Star Dish.

Description

Parmesan Tomato Basil Soup is a creamy, cheesy soup bursting with bold tomato flavor, a no-chop favorite that can be made on the stovetop or in a crockpot for easy weeknight comfort.

Ingredients

Scale

2 (28 oz) cans crushed tomatoes
1 (15 oz) can tomato sauce
1 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp dried basil
½ tsp dried oregano
½ tsp sugar
Salt and pepper to taste
1½ cups chicken broth (or vegetable broth)
1 cup heavy cream
¾ cup grated parmesan cheese
Optional: fresh basil for garnish

Instructions

Stovetop: In a large pot, add crushed tomatoes, tomato sauce, olive oil, garlic powder, onion powder, dried basil, dried oregano, sugar, salt, and pepper. Stir to combine.
Bring to a gentle simmer over medium heat, then reduce to low and simmer for 20 minutes to deepen the flavors.
Stir in chicken broth and heavy cream. Simmer for another 5–10 minutes.
Add parmesan cheese and stir until melted and smooth.
Serve hot with a sprinkle of fresh basil or more parmesan if desired.
Crockpot: Add all ingredients except cream and parmesan to the slow cooker. Stir well.
Cook on low for 6–7 hours or high for 3–4 hours.
Stir in heavy cream and parmesan during the last 30 minutes of cooking. Mix until smooth and serve warm.

Notes

No chopping required—this is a quick, no-chop soup.
For a dairy-free variation, omit the cream and parmesan or replace with coconut milk and nutritional yeast (note: flavor will differ).
Use chicken broth for a richer flavor or vegetable broth for a vegetarian option (parmesan will still be present).
Garnish with fresh basil or extra parmesan before serving.
Leftovers refrigerate well; reheat gently on the stove.

Prep Time: 5 minutes
Cook Time: 25 minutes (stovetop) or 6–7 hours (crockpot)
Category: Soup
Method: Stovetop and Crockpot
Cuisine: Italian-inspired

Nutrition

Serving Size: 1 cup

Keywords: Parmesan Tomato Basil Soup, soup recipes, tomato basil soup, creamy soup, easy soup