Tomato Soup With Basil-Parmesan Cream

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Ready In:
40mins
Ingredients:
13
Yields:
6 bowls of soup
Serves:
6
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ingredients

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directions

  • Heat the olive oil in a saucepan over low-medium heat. Add the carrot, celery, onion and tomatoes, season lightly with salt and pepper, and cook for 10 minutes.
  • Add the bay leaf, oregano and broth and bring to a boil quickly over high heat.
  • Lower the heat and simmer until the vegetables are completely tender, about 20 minutes.
  • Blend the basil, Parmesan cheese and sour cream together and set aside.
  • Remove the bay leaf and puree the soup in a blender. Strain and adjust the salt and pepper.
  • Serve the soup in bowls with a dollop of basil-Parmesan cream.

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