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.
Servings: 6 servings
Calories: 525kcal
Ingredients
- 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
Instructions
- 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
Serving: 1g | Calories: 525kcal | Carbohydrates: 15g | Protein: 29g | Fat: 39g | Saturated Fat: 20g | Polyunsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 688mg | Fiber: 2g | Sugar: 5g