When regular tomato soup feels too plain, tomato parmesan soup delivers the Italian elegance you're craving. This isn't just tomato soup with cheese on top—it's a recipe that builds layers of cheesy, savory depth using the secret weapon of Italian grandmothers everywhere: the humble parmesan rind.
San Marzano tomatoes provide a sweet, low-acid base while freshly grated Parmigiano-Reggiano melts into silky richness. A touch of cream rounds everything out, creating a soup that's indulgent yet sophisticated. Pair it with crusty bread, and you have Italian comfort food at its finest.
Why This Recipe Works
The magic comes from two sources of parmesan. Simmering the rind in the soup extracts concentrated umami flavor—that deep, savory quality that makes you crave another bite. Then freshly grated cheese stirred in at the end adds creamy richness and nutty complexity. Combined with sweet San Marzano tomatoes and a touch of cream, this soup achieves restaurant-quality depth.
The Parmesan Rind Secret
Never throw away your parmesan rinds! They're pure flavor gold. As the rind simmers, it softens and releases its concentrated essence into the soup. The exterior may look hard and inedible, but it transforms during cooking. Some people even leave it in and eat the softened pieces. Store rinds in a freezer bag until you have enough for soup-making.
Ingredient Notes
- San Marzano tomatoes: These Italian plum tomatoes are sweeter and less acidic than regular canned tomatoes. Look for DOP certification for authentic Italian origin, or use a quality domestic brand.
- Parmigiano-Reggiano: Real Italian parmesan—not the pre-grated kind in green cans. The flavor difference is dramatic. Grate it fresh for smooth melting.
- Parmesan rind: A 3-inch piece adds significant flavor. No rind? Add an extra 1/4 cup grated cheese, though the depth won't be quite the same.
Step-by-Step Guide
- Sauté aromatics. Cook onion until softened, add garlic and tomato paste with dried herbs. This builds your flavor foundation.
- Crush tomatoes by hand. This gives better texture than pulsing in a blender—you get some chunks and some smooth parts.
- Simmer with the rind. Drop in the parmesan rind and let it work its magic for 15 minutes. The soup will become more fragrant and savory.
- Blend and enrich. Remove the rind, blend smooth, then stir in grated parmesan off the heat. Add cream and season to taste.
Serving Suggestions
This soup deserves proper accompaniments. Crusty Italian bread or focaccia is essential for dipping. A classic grilled cheese with aged cheddar or—better yet—more parmesan is the perfect partner. For lighter fare, serve with a simple arugula salad dressed with lemon and olive oil.
Variations
- Tomato parmesan bisque: Increase cream to 1 cup for an ultra-rich, bisque-style soup.
- Asiago version: Replace half the parmesan with aged asiago for a sharper flavor profile.
- Roasted garlic: Use a whole head of roasted garlic instead of fresh for sweeter, mellower depth.
- Add protein: Top with grilled shrimp or crispy pancetta for a heartier meal.
Storage Tips
Cheese soups are best fresh but will keep refrigerated for 3-4 days. The cheese may thicken and separate slightly—whisk while reheating over low heat to restore smooth texture. Freezing is not recommended as cheese-based soups can become grainy.
Tomato Parmesan Soup
Italian-style soup with aged parmesan and San Marzano tomatoes.
Nutrition per Serving
Ingredients
Instructions
- Sauté aromatics. Heat oil over medium heat. Cook onion 5 minutes. Add garlic, tomato paste, and herbs. Cook 1 minute.
- Add tomatoes. Crush San Marzano tomatoes by hand, add with juices and broth. Drop in parmesan rind.
- Simmer. Bring to boil, reduce heat, simmer 15 minutes.
- Remove rind and blend. Discard rind. Puree until smooth.
- Add cheese. Remove from heat. Stir in grated parmesan gradually until melted.
- Finish. Add cream, sugar, salt, and pepper. Serve with fresh basil and parmesan shavings.
Recipe Notes
- Save parmesan rinds in the freezer for soup-making.
- Grate cheese fresh—pre-grated won't melt smoothly.
- Vegetarian with vegetable broth.
Frequently Asked Questions
Why use a parmesan rind in soup?
Parmesan rinds are packed with concentrated flavor and melt into soups, adding deep umami richness. They're too hard to eat on their own but perfect for simmering. Save your rinds in the freezer for soup-making!
What are San Marzano tomatoes?
San Marzano tomatoes are an Italian plum tomato variety grown in volcanic soil near Mount Vesuvius. They're sweeter, less acidic, and have fewer seeds than regular tomatoes—perfect for sauces and soups.
Can I use pre-grated parmesan?
For best results, grate your own from a wedge. Pre-grated parmesan often contains anti-caking agents that can make the soup grainy. Freshly grated melts smoothly and has better flavor.
How do I prevent the cheese from clumping?
Remove soup from direct heat before adding cheese, and stir continuously as you add it gradually. The residual heat will melt the parmesan without causing it to clump or become stringy.
Can I freeze tomato parmesan soup?
Cheese-based soups can be tricky to freeze as the texture may change. For best results, freeze without the cream and cheese, then add both fresh after reheating.