Tomato Parmesan Soup Food

CHEF

Steps:

• 1 Preheat oven to 450°F. 2 Strain diced tomatoes, reserving juice. Combine diced tomatoes, olive oil, salt and black pepper in bowl; gently toss to blend. Place on baking sheet lined with foil and roast uncovered for 20 minutes; reserve. 3 Melt butter in heavy soup pot, add onion and celery and cook over medium-low heat until onions are golden and tender. 4 Add flour and stir to blend; cook over low heat for 2 minutes, stirring constantly. 5 Add chicken broth, reserved tomatoes and juice, basil and sugar, stir until fully blended. 6 Bring to a boil, reduce heat and simmer for 30 minutes over low heat, stirring occasionally. 7 Add Parmesan cheese and stir to blend. Serve garnished with additional Parmesan, if desired.

TOMATO PARMESAN SOUP

Steps:

• In a medium sized pot, add the olive oil and heat over medium heat for 30 seconds.
• Add the onion and cook, stirring occasionally, for 5 minutes until the onion has softened.
• Add the tomatoes, broth, red pepper flakes, and garlic salt and bring to a boil.
• Once boiling, reduce the heat to medium-low and simmer for 15 minutes.
• Add the Parmesan cheese and use an immersion blender to blend the soup to your desired consistency. If you do not have an immersion blender, carefully transfer into a blender, being careful to allow steam to escape, and blend for 10-20 seconds until slightly chunky.
• Garnish with fresh basil or additional Parmesan cheese, if desired.

CREAMY TOMATO PARMESAN SOUP

Steps:

• Melt butter in a large stock pot over medium heat.
• Add onions, carrot, garlic, oregano, salt and pepper and cook until vegetables are tender, about 5 minutes. Stir in flour and cook for 1-2 more minutes.
• Whisk in broth and cook, stirring constantly until mixture thickens. Stir in tomatoes and heavy cream.
• Add Parmesan and heat through until cheese is melted. Season with additional salt and pepper, to taste. Stir in basil just before serving.

TOMATO-PARMESAN SOUP

Steps:

• In a large saucepan or Dutch oven over medium heat, melt the butter. Once it starts bubbling, stir in the onions and sauté until golden, 5 to 7 minutes. Add the garlic, red-pepper flakes, and generous pinches of salt and pepper, and sauté until fragrant, 2 to 3 minutes.
• Stir in the tomatoes and their juices, 1 cup water and the Parmesan rind, and bring to a boil. Turn the heat down to a simmer and cook, stirring occasionally, until the tomatoes are broken down and the mixture has thickened, about 30 minutes. (If you find during your stirring that the Parmesan rind is stuck to the bottom or sides of the pot, pry it off with a wooden spoon.)
• Remove the rind from the soup, and let cool slightly. If you're planning to make the Parmesan toast, heat the oven to 400 degrees.
• Use an immersion blender to purée the soup. (Alternatively, ladle the soup into a blender, and blend until smooth. For a super-smooth soup, run it through a fine-mesh sieve.) Season to taste with salt, pepper and grated Parmesan.
• If you're making the toast, rub 1 side of each slice of baguette with the garlic clove, then place on a parchment-lined baking sheet. Sprinkle cheese over the top, then bake until golden brown, about 10 minutes. Serve the soup with a toast alongside or on top.

TOMATO-PARMESAN SOUP

Steps:

• Heat the olive oil in a large wide pot or Dutch oven over medium-high heat. Add the onions and garlic and cook, stirring occasionally, until very tender and lightly browned in spots, 8 to 10 minutes. Stir in the Italian seasoning and red pepper flakes. Add the tomato paste and cook, stirring, until the mixture is well coated, about 1 minute. Add the tomatoes, bay leaves, parmesan rind, 1 teaspoon salt and a few grinds of pepper. Bring to a simmer, stirring.
• Add the chicken broth to the pot and bring to a boil. Reduce to a steady simmer and cook until the soup is slightly thickened, 15 to 20 minutes; discard the bay leaves and Parmesan rind. Blend the soup in the pot with an immersion blender or transfer to a blender in batches and puree until smooth. Season with salt and pepper.
• Divide the soup among bowls. Top with basil and sprinkle with grated Parmesan.

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-TOMATO SOUP WITH PARMESAN WAFERS

Steps:

• Put oven rack in middle position and preheat to 350°F.
• Arrange tomatoes, cut sides up, in 1 layer in a large shallow baking pan and add garlic to pan. Drizzle tomatoes with oil and sprinkle with salt and pepper. Roast tomatoes and garlic 1 hour, then cool in pan on a rack. Peel garlic.
• Cook onion, oregano, and sugar in butter in a 6- to 8-quart heavy pot over moderately low heat, stirring frequently, until onion is softened, about 5 minutes. Add tomatoes, garlic, and stock and simmer, covered, 20 minutes.
• Purée soup in batches in a blender (use caution when blending hot liquids), then force through a sieve into cleaned pot, discarding solids. Stir in cream and salt and pepper to taste and simmer 2 minutes.
• Divide soup among 8 bowls and float 1 wafer in center of each.

TOMATO SOUP

Steps:

• Heat soup pot over medium heat.
• Add olive oil, chopped shallot and minced garlic.
• Saute 3-4 minutes.
• Add both cans of tomatoes and stir to combine.
• Add vegetable stock and stir.
• Season soup with salt and pepper to taste.
• Bring soup to a slow boil, reduce heat and simmer 10 to 15 minutes.
• If desired, add a dollop of sour cream when serving to make a creamier tomato soup.
• You can also garnish the soup with parmesan and chopped fresh basil when serving.

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.