TOMATO-PARMESAN SOUP
What if you could have a tomato soup that was as plush as a cream of tomato but tasted like pure tomato? Enter Parmesan. Simmering tomatoes with a Parmesan rind is like seasoning a bowl of soup with a shaving of cheese 100 times over. It gives the soup an undercurrent of savory fat and salt that only bring out tomato's best sides. Many specialty groceries sell containers of rinds, but if you can't find any, stir ½ cup grated Parmesan into the final soup (or cut off the rind of a wedge you're working through). Rinds will keep in the freezer for forever, so start saving. Pair the soup with Parmesan toast, for dunking, though it's in no way needed.
Provided by Ali Slagle
Categories dinner, lunch, weekday, soups and stews, main course
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large saucepan or Dutch oven over medium heat, melt the butter. Once it starts bubbling, stir in the onions and sauté until golden, 5 to 7 minutes. Add the garlic, red-pepper flakes, and generous pinches of salt and pepper, and sauté until fragrant, 2 to 3 minutes.
- Stir in the tomatoes and their juices, 1 cup water and the Parmesan rind, and bring to a boil. Turn the heat down to a simmer and cook, stirring occasionally, until the tomatoes are broken down and the mixture has thickened, about 30 minutes. (If you find during your stirring that the Parmesan rind is stuck to the bottom or sides of the pot, pry it off with a wooden spoon.)
- Remove the rind from the soup, and let cool slightly. If you're planning to make the Parmesan toast, heat the oven to 400 degrees.
- Use an immersion blender to purée the soup. (Alternatively, ladle the soup into a blender, and blend until smooth. For a super-smooth soup, run it through a fine-mesh sieve.) Season to taste with salt, pepper and grated Parmesan.
- If you're making the toast, rub 1 side of each slice of baguette with the garlic clove, then place on a parchment-lined baking sheet. Sprinkle cheese over the top, then bake until golden brown, about 10 minutes. Serve the soup with a toast alongside or on top.
Nutrition Facts : @context http, Calories 1252, UnsaturatedFat 13 grams, Carbohydrate 177 grams, Fat 38 grams, Fiber 15 grams, Protein 54 grams, SaturatedFat 21 grams, Sodium 2950 milligrams, Sugar 26 grams, TransFat 1 gram
PARMESAN BASIL TOMATO SOUP
Everyone loves this recipe. Best way to spice up a can of tomato soup! I like to serve this with garlic bread or grilled cheese. Yum! Add milk or water if soup is too thick.
Provided by Polniere
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 20m
Yield 2
Number Of Ingredients 8
Steps:
- Heat vegetable oil in a saucepan over medium-high heat; cook and stir onion and garlic until onion is tender, about 5 minutes. Stir in tomato soup and bring to a boil. Add Parmesan cheese, basil, and rosemary. Season with salt and black pepper. Reduce heat to low and simmer for 5 to 10 minutes more.
Nutrition Facts : Calories 197 calories, Carbohydrate 22.9 g, Cholesterol 4.4 mg, Fat 10.7 g, Fiber 1.1 g, Protein 4.8 g, SaturatedFat 2.4 g, Sodium 922.6 mg, Sugar 11.5 g
CREAMY TOMATO PARMESAN SOUP
Homemade tomato soup with fresh basil and Parmesan cheese. You many never eat the canned stuff again after trying this easy recipe.
Provided by Danelle
Time 30m
Number Of Ingredients 13
Steps:
- Melt butter in a large stock pot over medium heat.
- Add onions, carrot, garlic, oregano, salt and pepper and cook until vegetables are tender, about 5 minutes. Stir in flour and cook for 1-2 more minutes.
- Whisk in broth and cook, stirring constantly until mixture thickens. Stir in tomatoes and heavy cream.
- Add Parmesan and heat through until cheese is melted. Season with additional salt and pepper, to taste. Stir in basil just before serving.
Nutrition Facts : Calories 525 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 164 milligrams cholesterol, Fat 39 grams fat, Fiber 2 grams fiber, Protein 29 grams protein, SaturatedFat 20 grams saturated fat, ServingSize 1, Sodium 688 milligrams sodium, Sugar 5 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
TOMATO PARMESAN SOUP
This delicious tomato Parmesan soup is made with just seven ingredients for a simple yet flavorful recipe! Transform a few basic pantry staples into a tasty bowl of soup in minutes.
Provided by Liz Thomson
Categories Soup
Time 30m
Number Of Ingredients 8
Steps:
- In a medium sized pot, add the olive oil and heat over medium heat for 30 seconds.
- Add the onion and cook, stirring occasionally, for 5 minutes until the onion has softened.
- Add the tomatoes, broth, red pepper flakes, and garlic salt and bring to a boil.
- Once boiling, reduce the heat to medium-low and simmer for 15 minutes.
- Add the Parmesan cheese and use an immersion blender to blend the soup to your desired consistency. If you do not have an immersion blender, carefully transfer into a blender, being careful to allow steam to escape, and blend for 10-20 seconds until slightly chunky.
- Garnish with fresh basil or additional Parmesan cheese, if desired.
Nutrition Facts : ServingSize 1 cup, Calories 98 calories, Sugar 7.1 g, Sodium 427.7 mg, Fat 3.3 g, SaturatedFat 1.9 g, TransFat 0 g, Carbohydrate 11.5 g, Fiber 3 g, Protein 7.2 g, Cholesterol 7.2 mg
TOMATO-PARMESAN SOUP
Everyone will love this fun spin on classic tomato soup, which tastes just like pizza sauce! We use leftover Parmesan rinds, plus garlic and Italian seasoning to elevate it.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large wide pot or Dutch oven over medium-high heat. Add the onions and garlic and cook, stirring occasionally, until very tender and lightly browned in spots, 8 to 10 minutes. Stir in the Italian seasoning and red pepper flakes. Add the tomato paste and cook, stirring, until the mixture is well coated, about 1 minute. Add the tomatoes, bay leaves, parmesan rind, 1 teaspoon salt and a few grinds of pepper. Bring to a simmer, stirring.
- Add the chicken broth to the pot and bring to a boil. Reduce to a steady simmer and cook until the soup is slightly thickened, 15 to 20 minutes; discard the bay leaves and Parmesan rind. Blend the soup in the pot with an immersion blender or transfer to a blender in batches and puree until smooth. Season with salt and pepper.
- Divide the soup among bowls. Top with basil and sprinkle with grated Parmesan.
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