Tomato Soup with Cheesy Pillows

Soup is something we usually associate with winter, but this one deserves a place at the table any time of year. After all, it celebrates one of the most beloved pairings in the kitchen: tomato and basil.

My tomato basil soup is deeply comforting—the kind of soup that tastes as if it has been simmering all afternoon. I’ve been making Tomato Basil Soup for decades, and recently I decided my standard recipe needed some tweaking. I think you’ll find this updated version downright irresistible. Bright tomatoes, fragrant basil, and my secret ingredient, Parmesan cheese, come together in a bowl that feels like a hug.

What makes it truly memorable, though, are the creamy cheese pillows.

They begin with a classic French pâte à choux, the same dough used for gougères and profiteroles. Cheese is added for flavor and richness. Small spoonfuls are dropped directly into the gently simmering soup, where they puff and cook into tender little pillows.

The result is a bowl that’s satisfying with a vibrant tomato base and soft clouds of cheesy pastry in every bite. It’s comforting, flavorful, and a lovely reminder that tomato and basil are a pairing worth celebrating in every season.

Perfect for a weeknight meal, just as wonderful for a relaxed Saturday evening, and especially nice if you’d like to invite neighbors or friends to gather around the table.

Let me know when you try this and whether you agree it has the wow factor!

Tomato Basil Soup with Creamy Cheese Pillows

Soup

2 tablespoons butter

2 medium yellow onions

4 cloves garlic, pressed

2 28-oz cans of crushed tomatoes

1 28 oz can diced tomatoes

4 cups chicken broth

1 tablespoon sugar

1 teaspoon onion powder

½ teaspoon salt

½ teaspoon fresh ground pepper

1 cup fresh basil cut into a chiffonade

½ cup heavy cream

½ cup of grated Parmesan cheese

Cheese Pillows

1 cup milk

1 stick unsalted butter

1 cup flour

4 large eggs

½ cup shredded cheese, I used sharp cheddar

2 tablespoons grated Parmesan

1 teaspoon sea salt

1/8 teaspoon pepper

Melt the butter in a large soup pot, add the onions, and cook until they are very soft.  Add the garlic and cook 2 minutes more.  Add the tomatoes, broth, and seasoning, including the basil, and bring to a boil.  Simmer for 10 minutes.  Remove from the heat and puree the soup. Return to the heat and add cream and parmesan and stir until it is warmed through. 

Meanwhile, in a heavy-bottomed saucepan, heat milk, butter, salt, and pepper over medium heat until it is steaming.  Add flour all at once and beat vigorously until the mixture comes together.  Cook, stirring constantly for 2 more minutes, the mixture will coat the bottom of the pan and look like mashed potatoes. Pour mixture into a food processor, add eggs and cheese, and pulse the processor until all is incorporated and you are left with smooth dough.  Using a kitchen scoop, scoop cheese pillows into the soup.  Let the soup simmer on low heat for 15 minutes until the puffs are cooked through.

Have a wonderful weekend, and I’ll see you soon!

Lorie