Loaded with flavor from extra aromatics, this Tomato Parmesan Soup is thick, creamy and delicious. And it’s surprisingly easy, with no hand chopping! Rock your fall!
3cupschopped tomatoesfrom 5-6 cups fresh tomatoes--or use canned
1teaspoondried basil
1teaspoondried oregano
½teaspoondried parsley
black pepperto taste
saltto taste
1cupfreshly grated Parmesan cheese
1cupthick yogurt
Instructions
If using fresh tomatoes, chop them coarsely and set aside.
Chop celery, carrots and onion separately in a food processor (or together if you are brave) until finely chopped. Add minced garlic or garlic you have put through a garlic press.
Pour oil into a Dutch oven or stockpot over medium high heat. Add minced vegetables and cook, stirring, until slightly softened and fragrant, about 5 minutes. Reduce heat to medium, then stir in tomato paste. Sprinkle in flour and continue to cook 1 minute, stirring constantly.
Slowly whisk in broth stirring the whole time to avoid flour lumps. Stir in chopped tomatoes and seasonings. Bring soup to a boil then reduce heat and simmer until everything is tender and flavors are blended, about 15 minutes.
Now you’ll blend the soup the consistency you like. Insert an immersion blender and puree the soup. Or blend in batches in a blender. If you use the blender, keep the canister less than half full, tightly cover the top (I hold it down with a dish towel), and start on low, increasing the speed gradually. Hot liquids can rapidly expand and spurt out of a running blender so be very careful.
Gradually add Parmesan cheese to the soup and whisk to blend. Whisk in yogurt and bring back to temperature but do not boil. Season with salt and pepper to taste.
Garnish as desired with additional grated cheese, basil leaves, chopped herbs or croutons.
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.