Tomato Basil Parmesan Soup [Stove Top]

Tomato Basil Parmesan Soup [Stove Top Recipe]

Fall is here … and that means cool weather (something we’ve been desperately needing lately) and lots of comforting foods. We found this recipe for a stove-top tomato basil soup and HAD to give it a try. It is so simple to make and the most amazing blend of flavors that will have you coming back for more!


  • 3 cups diced tomatoes with juice (you can use canned)
  • 1 cup finely diced celery
  • 1 cup finely diced carrots
  • 1 Tbsp fresh oregano or 1 tsp dried
  • 4 cups chicken broth
  • 1/2 cup flour
  • 1 cup Parmesan cheese, freshly grated
  • 1/4 tsp black pepper
  • 1/4 cup vegetable oil
  • 1 cup finely diced onions
  • 4 Tbsp fresh basil or 1 Tbsp dried
  • 1/2 bay leaf
  • 1/2 cup butter
  • 2 cups half and half, warmed (if you want you can use whole milk, evaporated milk instead…or even skim if you want to skinny it up)
  • 1 tsp salt


  1. Heat oil in 4 quart soup pot. Add celery, onions and carrots.  Saute 5 minutes. Add basil, oregano, bay leaf, tomatoes, and chicken broth. Bring it to a boil, reduce heat and simmer until carrots are tender (15 minutes).
  2. While soup simmers, prepare a roux. Melt butter over low heat, add flour and cook, stirring constantly, 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth.  Add back into soup pot.
  3. Simmer, stirring constantly, until soup begins to thicken. Add Parmesan cheese and whisk to blend.  Stir warmed milk, salt and pepper (we also added a bit of paprika to smoke it up a bit, yum!). Simmer over low heat 15-20 minutes, stirring occasionally.
  4. Serve & ENJOY! (We couldn’t resist some delicious French bread on the side for dipping as well)