Tomato Basil Parmesan Soup
400g canned tomatoes
250g, diced tomatoes
1/2 cup, grated parmesan
1/4 cup, chopped fresh basil
1 small, diced onion
2 cloves, minced garlic
2 cups vegetable broth
1/2 cup heavy cream
2 tablespoons olive oil
to taste salt
to taste black pepper
In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, sauté until softened and fragrant, about 5 minutes.
Add canned tomatoes, diced fresh tomatoes, and vegetable broth to the pot. Bring to a simmer and let cook for 15 minutes to allow the flavors to meld together.
Using an immersion blender or a regular blender, blend the soup until smooth and creamy. Be careful with hot liquids when blending.
Stir in heavy cream and grated Parmesan cheese. Season with salt and black pepper to taste. Let simmer for an additional 5 minutes.
Garnish the soup with chopped fresh basil and an extra sprinkle of Parmesan. Serve hot with crusty bread on the side for a delicious meal.
For a twist, try adding a pinch of red pepper flakes for a subtle kick of heat. You can also garnish the soup with additional freshly grated Parmesan and a drizzle of olive oil before serving for an extra burst of flavor.
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31g
12g
19g
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