Teresa's Recipes
Creamy Tomato and Parmesan Soup
Warm your soul with this delightful creamy tomato and Parmesan soup, bursting with rich flavors and the comforting aroma of freshly cooked ingredients. Perfect for chilly days or cozy nights, this soup combines vibrant tomatoes with the nuttiness of Parmesan and a touch of cream for a luxurious finish. Serve it with crusty bread for a complete meal that transports you to an Italian trattoria, where the secrets of tomato soup have been cherished for generations.
Ingredients
- 2 tablespoons Olive oil
- 1 medium, chopped Onion
- 3 cloves, minced Garlic
- 2 (14.5 oz) cans Canned diced tomatoes
- 2 tablespoons Tomato paste
- 3 cups Vegetable broth
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- to taste Salt
- to taste Pepper
- 1 cup Heavy cream
- 1 cup, grated Parmesan cheese
- for garnish Fresh basil leaves
Dietary Notes
- Servings: 4
- Dish Type: Soup
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Calories: 350
- Fat: 25g
- Carbs: 25g
- Protein: 8g
- Sodium: 700mg
- Sugar: 7g
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and minced garlic. Cook until the onion is translucent and the garlic is fragrant, about 5 minutes.
- Stir in the canned diced tomatoes, tomato paste, vegetable broth, dried basil, dried oregano, salt, and pepper. Mix well to combine and bring the mixture to a boil.
- Once boiling, reduce the heat to low and let the soup simmer for 20 minutes, allowing the flavors to meld together.
- Using an immersion blender or transferring the soup in batches to a regular blender, puree the soup until smooth.
- Return the pureed soup to the pot over low heat. Stir in the heavy cream and grated Parmesan cheese, cooking for an additional 5 minutes until the cheese is melted and the soup is heated through.
- Serve hot, garnished with fresh basil leaves for an aromatic touch.
Tips
- For a spicier version, add a pinch of red pepper flakes while cooking the onions and garlic.
- You can substitute half of the heavy cream with milk for a lighter version.
- This soup pairs beautifully with grilled cheese sandwiches or a crispy baguette.