Description
A creamy and savory tomato basil parmesan soup.
Ingredients
Scale
- 2 cups diced tomatoes
- 1 cup chopped fresh basil
- 1 cup grated parmesan cheese
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
Instructions
- Heat olive oil in a pot over medium heat.
- Add chopped onion and garlic, sauté until soft.
- Add diced tomatoes and cook for 5 minutes.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Stir in fresh basil and heavy cream.
- Blend the soup until smooth.
- Add parmesan cheese, salt, and pepper.
- Cook for an additional 5 minutes.
- Serve hot.
Notes
- Can be garnished with extra basil and parmesan.
- For a thicker consistency, reduce the broth.
- Can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 50mg
Keywords: tomato basil parmesan soup