Creamy Tomato Basil Soup with Parmesan Recipe

Recipe Category: Dutch-Oven

Creamy Tomato Basil Soup With Parmesan Recipe


Makes 4 Servings

  • 1 28-ounce can crushed tomatoes
  • 2 tablespoons roasted garlic paste (chapter 1: soups)
  • 15 to 20 large basil leaves, roughly torn
  • 1½ cups milk
  • ½ teaspoon salt (or more, to taste)
  • freshly ground black pepper


  1. Combine the tomatoes, garlic paste, basil, and milk in a soup pot or a dutch oven, and place it over medium-high heat
  2. Bring to a boil, and then immediately turn the heat to low and let the soup simmer for 10 minutes
  3. Turn off the heat and let the soup cool for a few minutes
  4. Use a blender or immersion blender (see soups) to puree the soup until it is smooth
  5. Heat the soup gently over medium heat, stirring occasionally, until it is hot but not boiling
  6. Season with the salt and black pepper to taste
  7. Serve with parmesan fricos on the side

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