Tomato Soup With Basil-Parmesan Cream
- Ready In:
- 40mins
- Ingredients:
- 13
- Yields:
-
6 bowls of soup
- Serves:
- 6
ingredients
- 7.39 ml olive oil
- 118.29 ml carrot, finely chopped
- 118.29 ml celery, finely chopped
- 1 large onion, chopped
- 10 plum tomatoes, ripe, halved
- 0.25 ml salt, to taste
- 0.25 ml fresh ground black pepper
- 1 bay leaf
- 1.23 ml dried oregano
- 709.77 ml low sodium chicken broth or 709.77 ml vegetable broth
- 59.14 ml fresh basil leaf, chopped
- 59.14 ml parmesan cheese, freshly grated
- 44.37 ml fat free sour cream
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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RECIPE SUBMITTED BY
senseicheryl
Ocean View, New Jersey