There's something timeless about a warm bowl of cream of tomato soup. It’s cozy, rich, and full of that nostalgic tomatoey goodness. But let’s be honest—sometimes the classic needs a little upgrade. That’s where this Cream of Tomato Soup with Parmesan and Chili Oil comes in. This isn’t your basic tomato soup; it’s layered with flavor from roasted tomatoes, made ultra-creamy with a Parmesan finish, and topped with a kick of homemade chili oil that’ll make you ditch the canned stuff for good. Whether you're a tomato soup purist or someone who’s never strayed from a grilled cheese combo, this version adds just the right touch of elegance without complicating the process.
Cream of Tomato Soup with Parmesan and Chili Oil
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Course Appetizer
Cuisine American, Italian
Servings 4 generous bowls
Sheet pan For roasting the tomatoes, garlic, and onion. No need for anything fancy—a standard rimmed baking sheet works.
Blender or immersion blender Either one will do the job. If you like a silky texture, a high-speed blender like a Vitamix is great.
Large Soup Pot Essential for simmering and finishing the soup.
Small saucepan For infusing the chili oil.
Fine mesh strainer (optional) If you want a super-smooth bisque-like texture.
For the Soup
- 2½ lbs fresh tomatoes Roma or vine-ripened are best
- 1 cup cherry tomatoes adds natural sweetness
- 1 large yellow onion chopped
- 4 cloves garlic peeled
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 teaspoon sugar balances acidity
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes optional, for heat
- 2 cups vegetable broth or chicken broth for a non-vegetarian option
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- ¼ cup fresh basil leaves plus more for garnish
- 1 tablespoon butter for extra richness
For the Chili Oil
- ¼ cup olive oil
- 1½ teaspoons crushed red pepper flakes
- ½ teaspoon smoked paprika
- Pinch of salt
Roast the Tomatoes
Preheat your oven to 400°F (200°C). On a lined sheet pan, spread the fresh tomatoes (halved), cherry tomatoes, garlic cloves, and chopped onions. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 25–30 minutes, until the tomatoes start to blister and caramelize around the edges. This is where the soup starts to taste like a roasted tomato soup—it’s deep, rich, and slightly sweet.
Blend It All Together
Once roasted, transfer everything from the sheet pan to your blender (or use an immersion blender in your soup pot). Add the tomato paste, sugar, red pepper flakes, and fresh basil. Blend until smooth.
Simmer and Enrich
Pour the blended mixture into a soup pot over medium heat. Add the broth and bring it to a gentle simmer. Let it bubble for about 10 minutes, stirring occasionally.
Lower the heat and stir in the cream, butter, and Parmesan cheese. Keep stirring until everything melts together into a smooth, velvety mixture. This is what elevates it to a homemade creamy tomato soup that feels like a tomato bisque soup recipe you’d find in a fancy bistro.
Make the Chili Oil
While the soup simmers, heat ¼ cup olive oil in a small saucepan over low heat. Add the red pepper flakes, smoked paprika, and a pinch of salt. Let it infuse for about 5 minutes, making sure the spices don’t burn. Remove from heat and let it cool slightly.
Serve and Finish
Ladle the creamy tomato soup into bowls. Drizzle a spoonful of chili oil on top of each serving, and garnish with extra basil or shaved Parmesan if you’re feeling fancy.
Pairings
Cream of tomato soup is famously cozy with grilled cheese, but with this elevated version, you can go beyond the basics.
- Grilled Sourdough with Gruyère: The nuttiness of Gruyère melts beautifully and complements the Parmesan in the soup.
- Parmesan-Crusted Croutons: Dice up stale bread, toss with olive oil and Parmesan, and bake for 10 minutes at 375°F. Add crunch and extra cheesy depth.
- Arugula Salad with Lemon Vinaigrette: A peppery, citrusy salad cuts through the richness of the creamy soup.
- Roasted Butternut Squash on the Side: For a seasonal touch, roast slices of butternut squash with olive oil and rosemary. It’s a beautiful pairing with the chili oil kick.
- Crispy Prosciutto Chips: Bake prosciutto slices until crisp and serve on top for salty, meaty crunch.
FAQs
1. What type of tomatoes should I use for this soup?
Fresh Roma tomatoes are ideal—they’re meaty and low in water, which makes for a richer soup. Cherry tomatoes add a burst of sweetness. You can also use a mix of heirlooms for a more complex flavor in your homemade tomato soup recipe.
2. Can I make this in a crockpot?
Absolutely! This fits right in with your favorite crockpot soup recipes. Just roast the vegetables first, blend, then transfer everything to the crockpot with broth. Cook on low for 4 hours, then stir in the cream, Parmesan, and butter at the end.
3. Is this the same as a tomato bisque soup?
Pretty close. While bisques traditionally include shellfish, many modern tomato bisque soup recipes simply refer to any creamy, smooth tomato-based soup. This version leans toward a homemade tomato bisque soup, especially with the luxurious finish from cream and Parmesan.
4. Can I use canned tomatoes instead of fresh?
Yes—use two 28-ounce cans of whole peeled San Marzano tomatoes if fresh isn’t available. Add them directly to the blender with the sautéed onion and garlic. It won’t be exactly the same as tomato soup with fresh tomatoes, but it’s still a solid option for a tomato soup easy enough for weeknights.
5. What’s the difference between this and creamy tomato basil soup?
Creamy tomato basil soup tends to highlight the basil more prominently and may be a bit lighter. This recipe emphasizes Parmesan and a roasted depth of flavor, giving it a richer, more complex profile.
