Creamy Parm Tomato Soup
This creamy parm tomato soup with basil will warm you up and go perfectly with a salad or a grilled cheese sandwich.
Ingredients
- 3 T olive oil
- 1 onion diced
- 3 cloves garlic minced
- 28 oz canned crushed tomatoes
- 4 cups chicken stock
- 1 cup heavy cream
- ¼ cup fresh basil chopped
- 1 cup parmesan freshly grated
- kosher salt and black pepper to taste
Instructions
- Heat olive oil to medium. Sautee onions for 12-15 minutes, stirring.
- Add garlic and salt and sautee 1 minute.
- Add tomatoes, stock, pepper and basil. Increase heat to high and bring to a boil. Simmer 15 mins.
- Puree with immersion blender.
- Add parmesan, heavy cream, and basil. Simmer 30 mins.
Notes
- half and half may be used instead of heavy cream, but will result in a less rich soup.
- vegetable broth may be used instead of chicken for a vegetarian soup.
- use a deep stock pot or dutch oven for immersion blending without splatter.
- A regular blender can be used but two batches may be needed.
- If mixture is hot, temper the cream before adding by stirring in a small amount of the hot mixture.
Nutrition
Calories: 494kcalCarbohydrates: 14gProtein: 17gFat: 41gSaturated Fat: 20gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gCholesterol: 91mgSodium: 762mgPotassium: 385mgFiber: 1gSugar: 7gVitamin A: 1157IUVitamin C: 4mgCalcium: 356mgIron: 1mg
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