This tomato parmesan soup is loaded with flavor and protein (thanks to the bone broth). It is fantastic for a weeknight dinner or a quick lunch!
How to Make Tomato Parmesan Soup
A Protein-Rich Twist on a Classic
Who doesn’t love tomato soup? For many of us, tomato soup is one of those beloved and nostalgic dishes. Whether you are 25 or 85, this soup likely brings you much comfort. The best part of my recipe is that it is full of protein and delicious Italian flavor! While your typical tomato soup only leaves you feeling full for a couple of hours, the protein in this recipe will leave you satisfied for much longer. For that reason, the star of this soup is bone broth.
What Is in Tomato Parmesan Soup With Bone Broth?
- Carrots, Celery, Onions, and Garlic- this classic base of vegetables is called a Mirepoix. Many chefs agree that every great soup should start with a mirepoix!
- Butter- I use unsalted so I can add my own salt.
- Olive Oil- I prefer EVOO.
- Flour- I am using all-purpose flour, but feel free to substitute gluten-free flour!
- Diced Tomatoes- I prefer San Marzano tomatoes, either diced or whole.
- Chicken Bone Broth – Kettle and Fire is the best bone broth I’ve found!
- Seasonings: Kosher salt, pepper, oregano, basil (fresh if possible).
- Parmesan Cheese- the better quality the cheese, the better the soup tastes! Good quality parmesan adds richness and depth and makes it unnecessary to use heavy cream.
What Types of Tomatoes Work Best?
For tomato soups, canned tomatoes are always best because the quality and taste are guaranteed. I prefer San Marzano tomatoes, which are plum tomatoes. Roma tomatoes could also work well! These are the best kinds for soups because they are meaty, have few seeds, and cook down to make a rich, deep red sauce without the addition of tomato paste. Additionally, they don’t taste acidic like other varieties of tomatoes do.
What Are the Benefits of Bone Broth?
If you are unfamiliar with bone broth, no worries! You can find it at most any grocery store, and use it in place of regular chicken broth for a boost of protein and flavor. Not only does bone broth add a depth of flavor, but it has many health benefits. It has more protein, collagen, electrolytes, vitamins, and minerals than chicken broth. While regular chicken broth has only one gram of protein per cup, bone broth has a whopping 10 grams. My favorite brand~hands downs~is Kettle and Fire. You can buy Kettle and Fire most anywhere bone broth is sold; however, you can also subscribe, get discounts (points), and have it delivered to your front door. If you want a 20% discount for an online order, use the code FAMILY_SAVVY.
How Do You Make This Dish?
This recipe will give you flavorful, rich tomato soup in 30 minutes! While other recipes call for roasting your tomatoes before making the soup, this one uses a mixture of canned roasted tomatoes and rich Parmesan cheese to achieve the same depth of flavor in much less time. First, saute the chopped celery, carrots, and onions in butter and oil for 3-4 minutes, or until softened. Add garlic toward the end. Secondly, add your flour to the vegetables and whisk to combine. Next, add your chicken bone broth, seasonings, and parmesan cheese. After that, use an immersion blender to puree the soup into desired consistency. Finally, cover your soup and let it simmer for at least 30 minutes.
What if I Don’t Have an Immersion Blender?
Blending this soup gives it a rich, smooth, velvety texture that cannot be beaten! Plus, it allows all the flavors to come together even more. I use an immersion blender for no-fuss, mess-free blending, but if you don’t have one do not fret! You can blend this soup in a traditional blender by transferring it in batches.
What Should I Serve With Tomato Soup?
Nothing pairs with tomato soup quite like a warmed grilled cheese! This tried-and-true flavor combo is comforting, nostalgic, and oh-so-delicious. For a lightened-up version, I like to toast a piece of Dave’s Killer Bread with a slice of cheese on top to make a delicious cheese toast. If a grilled cheese sandwich isn’t your thing, a side salad pairs great with tomato parmesan soup! Try pairing your protein-rich tomato soup with my Easiest Kale Caesar Salad for a quick, savory crunch or my copycat of North Italia’s Tuscan Kale Salad for a more filling option!
Can I Freeze Tomato Parmesan Soup With Bone Broth?
One of my favorite things about this soup is how beautifully it freezes! This allows for you to make it ahead and pull out when a soup craving strikes! To freeze Tomato Parmesan Soup With Bone Broth, simply allow it to cool completely and then transfer it to a freezer-safe container. You can use sandwich-size plastic bags for individual soup portions, or gallon bags for a larger quantity. To reheat it, allow it to thaw in the fridge overnight and then warm on the stove or in the microwave!
Let me know how you enjoy this fabulous dish in the comments below. As always, thank you so much for stopping by. Be blessed and stay savvy!!!
If you like this recipe, check out these as well:
- Broccoli Cheddar Soup
- Beefy Cabbage Soup
- Spicy Hamburger Vegetable Soup
- Healthy & Yummy Tomato Lentil Soup
- 4 stalks celery, chopped
- 3 carrots, chopped
- 1 onion, diced
- 4 cloves garlic, minced
- 3 TB butter
- 2 TB EVOO
- 1/4 cup flour
- 2 cartons Kettle and Fire chicken bone broth
- 1 can diced fire roasted tomatoes
- 1 can diced San Marzano tomatoes
- 2 tsp dried basil (or 1/4 cup fresh)
- 1 tsp dried oregano
- 1 tsp red pepper flakes
- kosher salt, ground pepper to taste
- 1 cup freshly grated parmesan cheese
- In butter and oil, saute celery, carrots and onion for 3-4 minutes. Add garlic toward the end. Saute until softened.
- Add flour to vegetables; whisk to combine.
- Add chicken broth and all other ingredients.
- Use an immersion blender to puree the soup into desired consistency.
- Cover; simmer at least 30 minutes.