Creamy Tomato Basil Parmesan Soup Recipes

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.

Steps:

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

Steps:

• Combine all ingredients, adding each one slowly, stirring constantly to smooth out the lumps as you go -- (NOTE: I believe Michelle told me to use a hand mixer to smooth out any lumps BEFORE you add the basil, salt & pepper.).
• Bring to a simmer (just bubbly around the edges) - DO NOT BOIL.
• Simmer slowly for at least 40 minutes, then serve with buttered, crusty bread. YUM!

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.

Steps:

• Heat the butter and olive oil in a large pot over medium heat. Stir in onions and cook until tender. Mix in tomatoes and chopped basil. Season with salt and pepper. Pour in the chicken broth, reduce heat to low, and continue cooking 15 minutes.
• Transfer soup to a blender (or use an immersible hand blender), and blend until smooth. Return to the pot, and bring to a boil. Reduce heat to low, and gradually mix in the heavy cream. Pour soup through a strainer before serving. Garnish each serving with a sprig of basil.