Tomato Parmesan Soup

Tomato Parmesan Soup

Tomato Parmesan Soup

Prep Time

5 minutes

Cook Time

60 minutes


6 people

This chunky home-style tomato soup is loaded with the flavors of rich roasted tomatoes, basil and Parmesan cheese. Pair it up with our White Cheddar Grilled Cheese sandwich for a hearty soup & sandwich meal.

Why Try? You’ll never again settle for canned tomato soup.

• Roasting diced tomatoes adds a rich sweet caramelized flavor not to soup. • Pressed for time? Eliminate the roasting step and save 20minutes on your time. • For a chunky tomato soup with bold contemporary flavor, try fire-roasted dice tomatoes, available in the canned tomato aisle.


  • 2 (28 oz.) cans diced tomatoes in juice
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 cup butter
  • 1 cup chopped onions
  • 1 cup chopped celery
  • 1/2 cup flour
  • 4 cups chicken broth
  • 1 teaspoon dried basil
  • 1 teaspoon sugar


  • 1 Preheat oven to 450°F.
  • 2 Strain diced tomatoes, reserving juice. Combine diced tomatoes, olive oil, salt and black pepper in bowl; gently toss to blend. Place on baking sheet lined with foil and roast uncovered for 20 minutes; reserve.
  • 3 Melt butter in heavy soup pot, add onion and celery and cook over medium-low heat until onions are golden and tender.
  • 4 Add flour and stir to blend; cook over low heat for 2 minutes, stirring constantly.
  • 5 Add chicken broth, reserved tomatoes and juice, basil and sugar, stir until fully blended.
  • 6 Bring to a boil, reduce heat and simmer for 30 minutes over low heat, stirring occasionally.
  • 7 Add Parmesan cheese and stir to blend. Serve garnished with additional Parmesan, if desired.


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