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Tomato Parmesan Soup

Tomato Parmesan Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 213
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 (28 oz) can whole peeled tomatoes
  • 4 cups vegetable broth
  • 1 parmesan rind, about 2-3 inches
  • 1 tsp granulated sugar
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/2 cup heavy cream
  • 1/4 cup grated parmesan
  • Fresh basil leaves, for garnish

Method
 

  1. Sauté the onion in olive oil over medium heat for 5 minutes until soft. Add garlic and cook 30 seconds.
  2. Add tomatoes, broth, parmesan rind, sugar, salt, and pepper. Simmer uncovered for 20 minutes.
  3. Remove the rind, then blend the soup in batches until completely smooth.
  4. Stir in cream and grated parmesan over low heat for 2 to 3 minutes. Ladle into bowls, garnish with basil and extra parmesan, and serve hot.

Notes

If you don’t have a parmesan rind, stir an extra 2 tablespoons of grated parmesan into the hot soup after blending. The soup thickens as it cools, so add a little broth when reheating leftovers to loosen it back up.