Tomato Parmesan Soup Recipes

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CREAMY TOMATO PARMESAN SOUP



Creamy Tomato Parmesan Soup image

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

4 tablespoons butter
1 cup finely diced onion
1 cup finely diced carrot
2 cloves garlic, minced
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
4 tablespoons flour
4 cups chicken or vegetable broth
2 (14.5 oz.) cans diced tomatoes
1 cup heavy cream
1 cup grated Parmesan cheese
1/4 cup fresh basil, chopped

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



Tomato-Parmesan Soup image

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

6 tablespoons unsalted butter
1 yellow onion, chopped
5 garlic cloves, sliced
1/2 teaspoon red-pepper flakes
Salt and black pepper
2 (28-ounce) cans whole peeled tomatoes
6 ounces Parmesan rind
4 (about 3/4-inch thick) slices of baguette
1 garlic clove, peeled
1/4 cup finely grated Parmesan

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

TOMATO PARMESAN SOUP



Tomato Parmesan Soup image

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

1 tablespoon olive oil
1 medium yellow onion, chopped
2 (15 oz) cans of diced tomatoes
2 cups vegetable broth
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon of garlic salt
1/2 cup freshly grated Parmesan cheese
Optional: fresh basil or additional parmesan for serving

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



Tomato-Parmesan Soup image

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

1/3 cup extra-virgin olive oil
2 onions, chopped
4 cloves garlic, minced
1 teaspoon Italian seasoning
Pinch of red pepper flakes
2 tablespoons tomato paste
1 28-ounce can whole peeled San Marzano tomatoes
2 bay leaves, preferably fresh
1 4-inch piece Parmesan cheese rind, plus grated Parmesan for topping
Kosher salt and freshly ground pepper
4 cups low-sodium chicken broth
Fresh basil leaves, for topping

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.

CHEF



Chef image

This chunky home-style tomato soup is loaded with the flavors of rich roasted tomatoes, basil and Parmesan cheese. Pair it up with our White Cheddar Grilled Cheese sandwich for a hearty soup & sandwich meal. Why Try? You'll never again settle for canned tomato soup.

Provided by By Chef | January 8, 2015 3:01 pm Follow @FoodChannel !function(d,s,id){var js,fjs=d.getElementsByTa

Time 1h5m

Yield 6

Number Of Ingredients 12

2 (28 oz.) cans diced tomatoes in juice
1/2 cup grated Parmesan cheese
2 tablespoons olive oil
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup butter
1 cup chopped onions
1 cup chopped celery
1/2 cup flour
4 cups chicken broth
1 teaspoon dried basil
1 teaspoon sugar

Steps:

  • 1 Preheat oven to 450°F. 2 Strain diced tomatoes, reserving juice. Combine diced tomatoes, olive oil, salt and black pepper in bowl; gently toss to blend. Place on baking sheet lined with foil and roast uncovered for 20 minutes; reserve. 3 Melt butter in heavy soup pot, add onion and celery and cook over medium-low heat until onions are golden and tender. 4 Add flour and stir to blend; cook over low heat for 2 minutes, stirring constantly. 5 Add chicken broth, reserved tomatoes and juice, basil and sugar, stir until fully blended. 6 Bring to a boil, reduce heat and simmer for 30 minutes over low heat, stirring occasionally. 7 Add Parmesan cheese and stir to blend. Serve garnished with additional Parmesan, if desired.

PARMESAN BASIL TOMATO SOUP



Parmesan Basil Tomato Soup image

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

1 tablespoon vegetable oil
¼ cup finely chopped onion
1 teaspoon minced garlic
1 (10.75 ounce) can condensed tomato soup
2 tablespoons grated Parmesan cheese
10 leaves fresh basil, chopped
½ teaspoon dried rosemary
salt and ground black pepper to taste

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

ROASTED-TOMATO SOUP WITH PARMESAN WAFERS



Roasted-Tomato Soup with Parmesan Wafers image

Categories     Soup/Stew     Blender     Tomato     Appetizer     Roast     Kid-Friendly     Fall     Summer     Gourmet     Small Plates

Number Of Ingredients 13

4 lb tomatoes, halved lengthwise
6 garlic cloves, left unpeeled
3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 medium onion, finely chopped
1/2 teaspoon dried oregano, crumbled
2 teaspoons sugar
2 tablespoons unsalted butter
3 cups chicken stock or low-sodium broth
1/2 cup heavy cream
Accompaniment: parmesan wafers
Garnish: fresh oregano sprigs

Steps:

  • Put oven rack in middle position and preheat to 350°F.
  • Arrange tomatoes, cut sides up, in 1 layer in a large shallow baking pan and add garlic to pan. Drizzle tomatoes with oil and sprinkle with salt and pepper. Roast tomatoes and garlic 1 hour, then cool in pan on a rack. Peel garlic.
  • Cook onion, oregano, and sugar in butter in a 6- to 8-quart heavy pot over moderately low heat, stirring frequently, until onion is softened, about 5 minutes. Add tomatoes, garlic, and stock and simmer, covered, 20 minutes.
  • Purée soup in batches in a blender (use caution when blending hot liquids), then force through a sieve into cleaned pot, discarding solids. Stir in cream and salt and pepper to taste and simmer 2 minutes.
  • Divide soup among 8 bowls and float 1 wafer in center of each.

ROASTED-TOMATO SOUP WITH PARMESAN WAFERS



Roasted-Tomato Soup with Parmesan Wafers image

Provided by Maggie Ruggiero

Categories     Soup/Stew     Milk/Cream     Garlic     Tomato     Roast     Kid-Friendly     Dinner     Lunch     Summer     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Makes about 8 cups

Number Of Ingredients 11

4 pounds tomatoes, halved lengthwise
6 garlic cloves, left unpeeled
3 tablespoons olive oil
1 medium onion, finely chopped
1/2 teaspoon dried oregano
2 teaspoons sugar
2 tablespoons unsalted butter
3 cups chicken stock or reduced-sodium chicken broth
1/2 cup heavy cream
Accompaniment: parmesan wafers
Garnish: oregano sprigs

Steps:

  • Preheat oven to 350°F with rack in middle.
  • Arrange tomatoes, cut side up, in 1 layer in a large 4-sided sheet pan and add garlic to pan. Drizzle tomatoes with oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Roast tomatoes and garlic 1 hour, then cool in pan. Peel garlic cloves.
  • Cook onion, oregano, and sugar in butter in a 6-to 8-quart heavy pot over medium-low heat, stirring frequently, until onion is softened, about 5 minutes.
  • Add tomatoes, garlic, and stock and simmer, covered, 20 minutes.
  • Purée soup in batches in a blender (use caution when blending hot liquids), then force through a sieve into cleaned pot, discarding solids. Stir in cream and salt and pepper to taste and simmer 2 minutes.
  • Divide soup among 8 bowls and float 1 wafer in center of each.

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