Tomato Soup With Basil-Parmesan Cream

By senseicheryl on January 05, 2009

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Ingredients

    1. 1/2 tablespoon olive oil
    2. 1/2 cup carrot, finely chopped
    3. 1/2 cup celery, finely chopped
    4. 1 large onion, chopped
    5. 10 plum tomatoes, ripe, halved
    6. 1 dash salt, to taste
    7. 1 dash fresh ground black pepper
    8. 1 bay leaf
    9. 1/4 teaspoon dried oregano
    10. 3 cups low sodium chicken broth or 3 cups vegetable broth
    11. 1/4 cup fresh basil leaf, chopped
    12. 1/4 cup parmesan cheese, freshly grated
    13. 3 tablespoons fat free sour cream

Directions

  1. 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.
  2. Add the bay leaf, oregano and broth and bring to a boil quickly over high heat.
  3. Lower the heat and simmer until the vegetables are completely tender, about 20 minutes.
  4. Blend the basil, Parmesan cheese and sour cream together and set aside.
  5. Remove the bay leaf and puree the soup in a blender. Strain and adjust the salt and pepper.
  6. Serve the soup in bowls with a dollop of basil-Parmesan cream.
 
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