This easy BEST CREAMY PARMESAN TOMATO SOUP RECIPE is loaded with veggies and can be prepared on the stovetop or in the crockpot. Simple, healthy, and delicious recipe!



I love soup weather! Especially when I find an easy, delicious soup recipe like this Creamy Tomato Parmesan Soup.  The honest truth is, I love soup any time of the year!


It’s an easy way to make a delicious dinner in minutes! I remember eating Campbell’s Tomato soup when I was little and it didn’t do it for me but this is a tomato soup on steroids! You can pair it with a yummy standby grilled cheese or try out our garlic knots!



This soup will take you about 30 minutes from start to finish, and my whole family loves it–even the ones who would normally turn up their noses at the sight of carrots floating in their soup (which, let’s be honest, is pretty much all of them).

I think the trick to this soup–at least for my family–was using the food processor to make sure all of the veggies were in tiny bits.





  • 8 stalks celery chopped into thirds
  • 8 medium carrots, peeled chopped
  • 1 large onion, peeled and quartered
  • 5-6 cloves garlic, peeled
  • 1 stick of
  • butter
  • 3 tablespoons olive oil
  • 1/2 cup flour
  • 6 cups chicken broth
  • 2 14 oz. cans fire-roasted diced tomatoes with juice
  • 1 teaspoon dried oregano
  • 2 teaspoons salt
  • 1 tsp EACH dried parsley, black pepper
  • pinch red pepper flakes optional
  • 2 cups heavy cream
  • 2 cups freshly grated Parmesan cheese


  • freshly grated Parmesan cheese (optional)




  • Add celery, carrots, onion, and garlic to a food processor and pulse until finely minced (or mince by hand).
  • Melt butter in oil in a large Dutch oven/soup pot over medium heat. Turn heat to medium-high, add minced vegetables and saute for 4 minutes. Sprinkle in flour and continue to cook for 1 minute, stirring constantly.
  • Gradually whisk in chicken broth followed by tomatoes and all seasonings. Bring to a boil then reduce heat and simmer for 15 minutes or until carrots are tender.
  • Add Parmesan cheese and whisk to blend. Stir in the cream and gently simmer an additional 15-20 minutes on low, stirring occasionally. Stir in additional chicken broth or cream to reach desired consistency. Season with salt and pepper to taste.
  •  Garnish with freshly grated Parmesan cheese (optional).








Do you need this to be gluten-free? It’s so simple to make the adjustment! Replace the flour with gluten-free flour or whisk 2 tablespoons cornstarch into part of the chicken broth until smooth to create a slurry.  The general rule of thumb is you need half the amount of cornstarch as flour.


To make Vegan Tomato Basil Soup, use vegetable broth instead of chicken broth, omit the Parmesan and replace the milk/heavy cream with coconut, almond, or cashew milk.  Again, I would whisk 2 tablespoons cornstarch to whatever liquid you substitute the cream with to add more body to the soup.

Made it? Let us know how it went in the comment section below!













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