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Tomato Parmesan Soup


  • 2 (28 oz.) cans diced tomatoes in juice
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 cup butter
  • 1 cup chopped onions
  • 1 cup chopped celery
  • 1/2 cup flour
  • 4 cups chicken broth
  • 1 teaspoon dried basil
  • 1 teaspoon sugar

Prep Time:

5 minutes

Cook Time:

1 hour



This chunky home-style tomato soup is loaded with the flavors of rich roasted tomatoes, basil and Parmesan cheese. Pair it up with our White Cheddar Grilled Cheese sandwich for a hearty soup & sandwich meal.

Why Try? You'll never again settle for canned tomato soup.

Foodie Byte: • Roasting diced tomatoes adds a rich sweet caramelized flavor not to soup. • Pressed for time? Eliminate the roasting step and save 20minutes on your time. • For a chunky tomato soup with bold contemporary flavor, try fire-roasted dice tomatoes, available in the canned tomato aisle.


  1. Preheat oven to 450°F.
  2. Strain diced tomatoes, reserving juice. Combine diced tomatoes, olive oil, salt and black pepper in bowl; gently toss to blend. Place on baking sheet lined with foil and roast uncovered for 20 minutes; reserve.
  3. Melt butter in heavy soup pot, add onion and celery and cook over medium-low heat until onions are golden and tender.
  4. Add flour and stir to blend; cook over low heat for 2 minutes, stirring constantly.
  5. Add chicken broth, reserved tomatoes and juice, basil and sugar, stir until fully blended.
  6. Bring to a boil, reduce heat and simmer for 30 minutes over low heat, stirring occasionally.
  7. Add Parmesan cheese and stir to blend. Serve garnished with additional Parmesan, if desired.

Nutritional Information

Calories 322, Carbohydrates 23g, Cholesterol 47mg, Fat 23g, Fat Calories 200, Fiber 3g, Protein 7g, Saturated Fat 12g, Sodium 1348mg. Daily Values: Calcium 138.33mg 14%, Phos 76.64mg 8%, Copper 0.05mg 3%, Zinc 0.42mg 3%, Panto 0.16mg 2%, Biotin 1.28mcg 427%, Iodine 0.53mcg 0%, Magnesium 10.72mg 3%, Iron 2.3mg 13%, Vitamin B6 3%, Vitamin C 78%, Vitamin B12 3%, Vitamin D 3%, Vit E-a-Toco 4%, Vitamin A 44%. Percent Daily Values are based on a 2,000 calorie diet.