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Cream of Tomato & Parmesan Soup


  • 1 (28 ounce) can peeled tomatoes, including liquid
  • 1 French baguette, thinly sliced
  • 1 tablespoon sun-dried tomato paste
  • 2 tablespoons olive oil
  • 1 cup heavy cream
  • 1 teaspoon paprika
  • 1/4 cup fresh basil, chopped
  • salt and pepper, to taste
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup Parmesan cheese, grated
  • 1 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1/2 cup Parmesan cheese, grated


In blender, add tomatoes, tomato paste, heavy cream, basil, parsley, salt and pepper; pulse no more than 20 seconds until mixture is smooth.

Pour mixture into medium saucepan and cook over medium heat until heated thoroughly. Add Parmesan cheese and heat until melted.

Serve with warm Parmesan Crostini (optional).

Preheat oven to 400°. Place bread slice on baking sheet and brush both sides with olive oil. Season with paprika, salt and pepper and top with Parmesan. Bake for 8 to 10 minutes, or until cheese is fully melted and golden brown.


Easily prepared in short period of time

I've made this several times now and it's one of the best tomato soup recipes I've tasted. Very easy to make and can be served quickly. Great meal served with grilled cheese:)

-Kashley, on 10/12/14

Excellent, easy to prepare

The recipe is so easy and tastes just like Fresh Market or any restaurant quality soup. Very good!

-Red, on 11/5/13

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