My Tomato Basil Parmesan Soup is rich, creamy and full of flavor. Be sure to watch the video below to see how I make it. I hope you enjoy the recipe!
Jen’s Tomato Basil Parmesan Soup
2 Tablespoons olive oil, divided
1 small onion, diced
4 cloves garlic, minced
28 ounce can tomatoes, drained (you can use fresh tomatoes, if you prefer)
2 cups vegetable or chicken broth
1 teaspoon dried basil
1 teaspoon salt
1/3 cup Parmesan cheese
2 Tablespoons butter
1/2 cup half & half
Heat a large pot over medium high heat. Add 1 Tablespoon olive oil. Saute chopped onion for 3 minutes or until tender. Add minced garlic and saute for 1 minute longer. Add 1 more Tablespoon olive oil and drained tomatoes. Saute for 3-4 minutes longer.
Remove pot from heat and let tomato mixture cool slightly. Add mixture to food processer and process until smooth.
Add chicken broth to pot and cook over medium high heat. Add tomato mixture to the pot. Add basil, salt and pepper. Bring to a boil. Reduce heat to medium. Add butter and mix until melted. Stir in half & half. Lastly, stir in parmesan cheese. Taste and adjust seasonings, if needed. Simmer and stir occasionally for 30 minutes.
Yield: 4 servings