Parmesan Tomato Soup
There’s nothing quite like a warm, nourishing bowl of soup to wrap yourself in comfort—especially when it’s bursting with Parmesan, ripe tomatoes, and creamy cannellini beans.
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Servings: 4 people
Cost: $6
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
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.