Creamy Tomato Basil Soup: 5 Simple Steps to Comfort

This Simple Creamy Tomato Basil Soup with Parmesan is a comforting, velvety soup perfect for any season.

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Heat a dutch oven or large soup pot over medium heat. Melt the butter, then add the chopped onions and garlic. Season with 1 teaspoon kosher salt and 1 teaspoon black pepper. Sauté for 5-8 minutes, stirring frequently, until the onions turn translucent and soft.
Sprinkle in the tapioca or all-purpose flour and stir continuously for 1 minute to cook out the raw flour taste. It will form a paste. Slowly pour in the chicken stock while whisking steadily to avoid lumps forming.
Add the canned whole San Marzano tomatoes with their juice, chopped basil leaves, and grated Parmesan cheese into the pot. Stir well and bring the soup to a simmer. Let it cook for 5-10 minutes, allowing flavors to meld and the soup to thicken slightly.
Using an immersion blender directly in the pot, blend the soup until smooth and creamy in texture. Be careful to avoid splatters and blend until your preferred consistency is reached.
Stir in the heavy cream gently. Taste the soup and adjust seasoning with additional salt and black pepper as needed. Serve the soup warm immediately or store leftovers appropriately.