There’s nothing more comforting than a warm bowl of homemade parmesan tomato soup on a cool evening. This recipe combines the tang of tomatoes with the creaminess of Parmesan and the heartiness of cannellini beans. Whether you’re in the mood for something cozy or simply want a healthy one-pot meal, this Italian soup will quickly become a weeknight favorite.
Growing up, my mother often made tomato soup from scratch. But one evening, after a chilly walk home from school, I remember her surprising us with something new—tomato bean soup enriched with melted Parmesan and creamy cannellini beans. That bowl was magic. It was rich yet fresh, simple but full of flavor. Every spoonful felt like a warm hug. This is my version of that nostalgic comfort.
Why This Parmesan Tomato Soup Works
Bold flavors and simple ingredients
This cannellini soup balances tangy tomatoes, aromatic herbs, and creamy Parmesan, all wrapped up in a velvety broth. Here’s why you’ll love it:
- Perfect for any day: It’s hearty enough for dinner, light enough for lunch.
- Ready in 40 minutes: From prep to table in under an hour.
- Family-friendly: Mild in spice, rich in taste—perfect for all ages.
- Flexible: You can make it vegetarian, add spinach, or serve it with crusty bread.
Ingredients & Why They Work
- 15 ml (1 tbsp) olive oil – A healthy fat that builds flavor from the start.
- 1 medium onion (150g / 5.3 oz), chopped – Adds sweetness and depth when sautéed.
- 2 garlic cloves (6g / 0.2 oz), minced – Brings warmth and bold aroma.
- 1 can (400g / 14 oz) diced tomatoes – Forms the heart of the soup with acidity and umami.
- 950 ml (4 cups) vegetable broth – Provides a flavorful base and ties all ingredients together.
- 1 can (425g / 15 oz) cannellini beans, drained – Adds creaminess, protein, and heartiness.
- 1 tsp dried oregano – Brings an earthy, Mediterranean note.
- 1 tsp dried basil – Balances the acidity with sweet herbaceousness.
- Salt & pepper to taste – Enhances and adjusts the seasoning.
- 50g (½ cup) grated Parmesan cheese – Infuses savory, salty richness.
- Fresh basil leaves (optional) – Adds freshness and a pop of color.
How to make tomato soup
- Sauté aromatics
In a large pot, heat olive oil over medium heat. Add chopped onion and sauté for 5 minutes until translucent. Stir in garlic and cook 1 more minute. - Add base ingredients
Pour in diced tomatoes with their juices, broth, cannellini beans, oregano, basil, salt, and pepper. Stir well and bring to a boil. - Simmer and infuse
Reduce heat and let the soup simmer gently for 20 minutes, letting the flavors marry beautifully. - Finish with cheese
Stir in grated Parmesan cheese and cook until melted. Taste and adjust seasoning if needed. - Garnish and serve
Serve hot, garnished with fresh basil leaves if desired.
Notes & Tips
- Want it creamier? Blend half the soup before adding cheese.
- For a vegan version, skip Parmesan and add nutritional yeast.
- Add cooked pasta or rice to make it a hearty meal.
Conclusion
Whether you’re craving comfort or a wholesome dinner, this parmesan tomato soup delivers both. It’s creamy, full of flavor, and perfect for those “what’s-for-dinner?” nights. Once you try it, it just might become your go-to Italian-inspired dish.
Frequently Asked Questions
1. Can I use fresh tomatoes instead of canned?
Yes, but be sure to simmer them longer to achieve the same depth of flavor. Canned tomatoes offer consistency and richness.
2. How can I make it spicier?
Add a pinch of red pepper flakes while sautéing the garlic, or stir in a spoon of harissa or hot sauce.
3. Is this soup freezer-friendly?
Yes! Let it cool completely before storing. Freeze for up to 2 months. Thaw in the fridge overnight.
4. Can I add other beans?
Absolutely. Navy beans or great northern beans work well. The texture may vary slightly but it will still be creamy.
5. What’s the best bread to serve with this?
Crusty sourdough or garlic bread is perfect for dipping and soaking up every drop!
Parmesan Tomato Soup
Ingredients
- 15 ml 1 tbsp olive oil – A healthy fat that builds flavor from the start.
- 1 medium onion 150g / 5.3 oz, chopped – Adds sweetness and depth when sautéed.
- 2 garlic cloves 6g / 0.2 oz, minced – Brings warmth and bold aroma.
- 1 can 400g / 14 oz diced tomatoes – Forms the heart of the soup with acidity and umami.
- 950 ml 4 cups vegetable broth – Provides a flavorful base and ties all ingredients together.
- 1 can 425g / 15 oz cannellini beans, drained – Adds creaminess, protein, and heartiness.
- 1 tsp dried oregano – Brings an earthy Mediterranean note.
- 1 tsp dried basil – Balances the acidity with sweet herbaceousness.
- Salt & pepper to taste – Enhances and adjusts the seasoning.
- 50 g ½ cup grated Parmesan cheese – Infuses savory, salty richness.
- Fresh basil leaves optional – Adds freshness and a pop of color.
Instructions
Sauté aromatics
- In a large pot, heat olive oil over medium heat. Add chopped onion and sauté for 5 minutes until translucent. Stir in garlic and cook 1 more minute.
Add base ingredients
- Pour in diced tomatoes with their juices, broth, cannellini beans, oregano, basil, salt, and pepper. Stir well and bring to a boil.
Simmer and infuse
- Reduce heat and let the soup simmer gently for 20 minutes, letting the flavors marry beautifully.
Finish with cheese
- Stir in grated Parmesan cheese and cook until melted. Taste and adjust seasoning if needed.
Garnish and serve
- Serve hot, garnished with fresh basil leaves if desired.
Notes
