Best Parmesan Basil Tomato Soup Recipes

PARMESAN BASIL TOMATO SOUP

Steps:

• Heat vegetable oil in a saucepan over medium-high heat; cook and stir onion and garlic until onion is tender, about 5 minutes. Stir in tomato soup and bring to a boil. Add Parmesan cheese, basil, and rosemary. Season with salt and black pepper. Reduce heat to low and simmer for 5 to 10 minutes more.

ROASTED QUINOA AND TOMATO SOUP WITH PARMESAN WAFERS AND CRISPY BASIL

Steps:

• Preheat oven to 400°F (200°C). To make the Parmesan Wafers, place the quinoa, Parmesan and pepper in a bowl and toss to combine. Place tablespoons of the mixture on a baking tray lined with non-stick baking paper and bake for 5-7 minutes or until golden. Allow to cool on the tray and set aside.
• Place the tomatoes, basil and garlic on a baking tray lined with non-stick baking paper and drizzle with oil. Roast for 45 minutes or until the tomatoes are soft and the basil is crisp. Spread the quinoa on a separate baking tray lined with non-stick baking paper, drizzle with oil and toss to coat. Roast for the last 15 minutes of the tomato cooking time. Reserve and set aside the crispy basil leaves. Squeeze the roasted garlic from its skin into a large saucepan. Add the tomatoes and stock and bring to a boil over high heat. Reduce the heat to medium and simmer for 10 minutes or until thickened. Using a hand-held stick blender, blend until smooth. Add the roasted quinoa, salt and pepper and stir to combine. Divide the soup between serving bowls and top with the reserved basil. Serve with the Parmesan Wafers.

CROCKPOT TOMATO BASIL PARMESAN SOUP

Steps:

• In a large crockpot, combine tomatoes, celery, carrots, chicken broth, onions, bay leaf, oregano, and basil.
• Cover and cook on low for 5-7 hours, until flavors are blended and vegetables are soft.
• About an hour before serving prepare a roux: Melt butter and whisk in flour until smooth.
• Slowly stir in 1 cup hot soup from the slow cooker. Add another 3 cups soup and stir until smooth.
• Add all back into the slow cooker. Stir and add Parmesan cheese, warmed half-and-half, salt, and pepper. Cover and cook on low for another hour until ready to serve. Serve with fresh hot bread.

CREAMY TOMATO BASIL & PARMESAN SOUP

Steps:

• 1. Cut the blanched tomatoes in half and then half again; set aside.
• 2. In a large Dutch oven over medium heat, add oil and when hot, add onions; sauté until translucent, about 2 minutes. Add garlic and sauté for only 1 minute. Add the blanched tomatoes, sugar and chicken broth. Stir well and bring to a boil and reduce heat to medium. Add basil, cheese, thyme, oregano, more salt and freshly ground black pepper.
• 3. Stir and gently simmer for 20 minutes, stirring occasionally and breaking the tomatoes into smaller pieces with the tip of a spoon.
• 4. When time is up, add balsamic vinegar and process until mostly smooth using an immersion blender (or blender). Add heavy cream and stir; taste and adjust if needed. Process again with blender until the soup is perfectly smooth. Makes 6 servings
• 5. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=yxheszaT0bk

HEARTY TOMATO SOUP WITH BASIL-PARMESAN DUMPLINGS

Steps:

• Start by sauteing olive oil with onion and garlic on low-medium heat. Add spices (ginger, cumin, chili powder, parsley), then add the beans and zucchini. Let the ingredients soften, but careful not to burn the garlic. Add the stewed tomatoes, and chicken/vegetable stock. If need be, you may have to add water to thin soup out a bit in order to cook dumplings. Let soup simmer for about ½ hour. Combine dry ingredients (flour, baking powder, salt), then add basil, parmesan cheese and egg. Add 1 tablespoon of water at a time. Dumpling dough should be pliable like pie dough, keep working until you get to that consistency. The best way to mix the dough is by hand. Roll dough into small size balls. Drop each dumpling into simmering soup; cook for 20-25 minutes.