Tomato soup with parmesan

Votes: 1

Time: 50 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 303, total fat 22 G., saturated fats 4 G., proteins 11 G., carbohydrates 21 G., fiber 4 G., cholesterol 5 mg, sodium 1254 mg, sugar 9 G.

Everyone will love this interesting twist on classic tomato soup, which tastes like pizza sauce! The soup is simmered with Parmesan rind, garlic, and Italian seasoning for an incredibly rich, spicy flavor with a hint of umami.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1/3 cup extra-virgin olive oil
2 onions, chopped
4 cloves garlic, crushed
1 teaspoon Italian seasoning
A pinch of red pepper flakes
2 tbsp tomato paste
1 can (800 g) canned whole peeled San Marzano tomatoes
2 bay leaves, preferably fresh
10 cm Parmesan rind + extra grated Parmesan for sprinkling
4 cups lightly salted chicken broth
Fresh basil leaves for sprinkling

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: San Marzano tomatoes, red pepper flakes, Italian seasonings, bay leaf, Parmesan cheese, basil

Cooking the dish according to the recipe:

Heat the olive oil in a large, wide saucepan or Dutch oven over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until very soft and lightly browned, 8–10 minutes. Season with Italian seasoning and red pepper flakes.
Add the tomato paste and cook, stirring, until well coated, about 1 minute. Add the tomatoes, bay leaf, Parmesan rind, 1 teaspoon of salt, and a few grinds of black pepper. Bring to a boil, stirring.

Add the chicken broth to the saucepan and bring to a boil. Reduce the heat and simmer until the soup thickens slightly, 15–20 minutes; discard the bay leaf and Parmesan rind. Puree the soup in the saucepan with an immersion blender or pour it into a stand blender in batches and blend until smooth. Season with salt and pepper to taste.
Ladle the soup into bowls. Sprinkle with basil and grated Parmesan.

Categories:

recipe / Calorie content of prepared meals / Blender / Summer dishes / Dinner / Appetizers / Vegetable appetizers / Soups / Creamy soups / Food Network - recipes