Tomato Parmesan Soup

Here's the Dish

Creamy, slightly sweet, slightly salty…Those are the words that I would use to describe this soup. I remember when I was little, one of the most common meals my mom would make for my sisters and I was grilled cheese with warm tomato soup. This soup brings me straight back to my childhood, but is so much better tasting (and better for you) than any of that canned stuff. The veggies pack this soup with nutrients, and the salty-nutty flavors of the parmesan cheese shine with the sweetness of the tomatoes. I’m telling you, this soup is pure comfort food on a chilly day!

Method

The estimated total time to make this recipe is 45-50 minutes.

1

Place everything (except for the milk, dried spices, and parmesan cheese) in a large pot and cook on med high 30 min covered, then turn heat down to low and cook an additional 15 minutes, or until veggies are tender and soup is thickened up to your liking.

2
Turn heat off, and while soup is still hot, add milk, parmesan cheese, and dried spices. Stir to combine everything, and serve warm!

Ingredients

1(12 oz) Cans diced tomatoes, with basil garlic and oregano
1(12 oz) Cans crushed tomatoes, with basil garlic and oregano
3/4 cups Celery, chopped
3/4 cup Carrots, chopped
1/2 cupWhite onion, chopped fine
2 cupsChicken broth
1 cupAlmond milk, or skim milk (or milk of choice)
1/2 tspDried oregano
1/2 tspDried basil
1 cup Parmesan cheese, grated
Optional:Salt, pepper, and stevia (for a bit of sweetness) to taste

Katie's Tip!

Make this soup ahead of time, and freeze it in batches. Microwave it until warm to have a single serving of delicious and healthy soup ready in minutes!

Nutrition Breakdown

103 Calories per Cup
8 g Carbohydrate per Cup
2 g Fiber
8 g Protein
6 g Fat
3 g Sugar
2 WWP+*

*Weight Watchers Points per serving

22 Comments

Lacey said:

This soup is delicious!!!! I’ve already shared the recipe with my mom. :)

April 25th, 2012 — 8:04pm  |  Reply

Michelle said:

I am really enjoying your website. Thank you for your testimony and the tips. I love cooking healthy for my family…and see it both as a spiritual and physical discipline. I was wondering if you ever put how many servings your recipes make–that helps me know portion control. I can’t seem to find servings amounts on the recipes–am I missing it? Thanks again so much and God bless!

May 7th, 2012 — 7:11pm  |  Reply

Judee@ Gluten Free A-Z said:

One of my favorites when I was young was grilled cheese and tomato soup. This brings back good memories.

May 9th, 2012 — 5:53pm  |  Reply

Laura Macemore said:

Maybe I missed this but how many servings does this make?

June 12th, 2012 — 9:50pm  |  Reply

Dashing Dish said:

about 5

June 13th, 2012 — 1:55pm  | 

Kimberly Dailey said:

I am not a huge fan of tomato soup, but this one is DELICIOUS! Thanks for the recipe!

June 26th, 2012 — 1:11pm  |  Reply

Janelle Czubak said:

I have made this recipe a few times now, and each time I share it with my good friends for girls night. They love it, and have made it themselves. Thank you for such a wonderful recipe!

July 11th, 2012 — 10:14pm  |  Reply

Neisha said:

would it be alright to use veggie stock? I’m a vegetarian.
( love your website <3 )

August 22nd, 2012 — 11:10pm  |  Reply

Dashing Dish said:

of course!

August 23rd, 2012 — 10:58am  | 

kelly berge said:

Does this freeze well? :)

September 6th, 2012 — 6:49pm  |  Reply

Dashing Dish said:

yes! :)

September 6th, 2012 — 7:40pm  | 

Raven said:

So…this is really TWO cans of the diced tomatoes with basil and oregano? Can you substitute vegetable or seafood broth for the chicken broth? Have you tried it?

September 10th, 2012 — 1:47pm  |  Reply

Dashing Dish said:

you sure can sub it out!

September 10th, 2012 — 2:16pm  | 

Amy Brush said:

Is the parmesan cheese grated from a block of cheese or can you use store-bought? And is the nutrition info based on Almond milk?

September 17th, 2012 — 8:58pm  |  Reply

Kelly Smith said:

I have this question also!

August 11th, 2013 — 11:54pm  | 

smel said:

when you add milk at the end should the milk be warm or is it okay cold?

October 21st, 2012 — 11:38am  |  Reply

Dashing Dish said:

cold is ok…just will make your soup luke warm :)

October 21st, 2012 — 3:34pm  | 

Lauren said:

I just made this today; it’s so good! I love that it’s full of vegetables. Perfect for a fall day!

November 5th, 2012 — 3:12pm  |  Reply

smel said:

I loved this soup …Perfect for a fall day

November 7th, 2012 — 10:08am  |  Reply

Emily Call said:

I threw this in the blender for a quick whirl. Absolutely delish!

November 13th, 2012 — 4:48pm  |  Reply

Aly @ FitandFrugirl said:

I made this today with only half of the Parmesan and oh my goodness, it was delicious!!!

February 6th, 2013 — 4:31pm  |  Reply

Angie said:

My husband or I are not tomato soup eaters, but I made this soup anyway. I slightly modifies it by pur̩eing it and adding in a little sour cream to it Рwe love it!!

October 27th, 2013 — 2:15pm  |  Reply

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