Creamy Parmesan Tomato Soup

Creamy Parmesan Tomato Soup

 

Pinit

Ever since our colder, crisper weather hit, I have been craving a big bowl of creamy tomato soup.  I love tomato soups of all kinds: regular tomato soup, tomato basil soup, creamy tomato soup, and so on.  And tomato soup is so easily paired with a yummy grilled cheese or with some croutons or crackers.

This week, though, I just wanted the soup by itself, so I thought I’d throw in some Parmesan cheese for a little extra flavor.  I also opted out of using heavy cream (even though it makes tomato soup SOOOO heavenly and creamy) just to have a healthier version.

Recipe Ingredients:

  • 4 tablespoons butter
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 2 (28 oz.) cans whole tomatoes
  • 3 cups chicken stock
  • salt and pepper, to taste
  • basil (about a 1/2 cup chopped, if fresh; about 2 tbsp if dried flakes)
  • 1/2 cup half and half
  • 1.5 cups grated Parmesan cheese
  • shredded cheese, sour cream, or anything else you may prefer for a garnish

Recipe Instructions:

In a large saucepan or dutch oven, melt butter; cook onion until translucent over medium-high heat.  Add garlic and allow to cook for just a minute or two, stirring constantly so as not to burn.  Add tomatoes (juice and all), chicken stock, Parmesan, and salt and pepper.  Bring to a boil, then allow to simmer for 10-15 minutes on low heat.  If you have an immersion blender, use it to blend ingredients to your desired consistency.  I like mine as smooth as possible so I blended for a while.  If you don’t have an immersion blender, carefully transfer small portions or batches at a time to a regular blender then return to sauce pan.  When blended to your desired texture, add basil and half and half.  Stir until well-incorporated.  Serve immediately and top with cheese and sour cream, if desired.

Creamy Parmesan Tomato Soup

Mister Spice and I give this recipe 3 out of 5 herbs.  While it was flavorful, I think that using heavy cream would have made it “creamier” (duh!) which is what I was really craving.  However, it was unique and different from a lot of tomato soup recipes I have tried before.

Creamy Parmesan Tomato Soup

 

Pinit

 

Creamy Parmesan Tomato Soup
Author: 
 
Ingredients
  • 4 tablespoons butter
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 2 (28 oz.) cans whole tomatoes
  • 3 cups chicken stock
  • salt and pepper, to taste
  • 1/2 cup fresh basil, chopped; if using dried flakes, about 2 tbsp
  • 1/2 cup half and half
  • 1.5 cups grated Parmesan cheese
  • shredded cheese and sour cream for garnish, if desired
Instructions
  1. Melt butter in large saucepan or dutch oven over medium-high heat and cook onion until translucent; add garlic and stir around pan for one minute.
  2. Add tomatoes, chicken stock, Parmesan, and salt and pepper and bring to a boil, then reduce to low and simmer for 10-15 minutes.
  3. Use an immersion blender to reach desired consistency, or transfer soup in batches to a regular blender before returning to pot.
  4. Stir in half and half and basil; serve immediately with garnish.

 


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3 comments on “Creamy Parmesan Tomato Soup

  1. Looks lovely! I’m not a big fan of creamy soups so will give it a go “as is”

  2. Pingback: tomato soup with parmesan crisps |

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