Description

This Tomato Parmesan Soup combines sun-ripened tomatoes with aged cheese for a perfect balance of acidity and richness. With a velvety texture and robust flavor, it's comfort food and a sophisticated dish in one.

Ingredients

Scale

28 oz San Marzano Peeled Tomatoes
1 cup Parmigiano-Reggiano (finely grated)
1 large Yellow Onio
4–6 cloves Fresh Garlic
3 tablespoons Extra Virgin Olive Oil
3 cups Low-Sodium Vegetable Broth
1/2 cup Fresh Basil Leaves
1 tablespoon Balsamic Vinegar

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Instructions

Heat the extra virgin olive oil in a heavy-bottomed Dutch oven over medium heat. Add the finely diced onions and sauté for approximately 8-10 minutes until translucent
Add the minced garlic and cook for only 60 seconds until fragrant
Pour in the San Marzano tomatoes and crush them with a wooden spoon. Add the vegetable broth and bring to a gentle boil, then simmer uncovered for 25 minutes
Use an immersion blender to puree the soup until smooth
Remove from heat and whisk in the Parmigiano-Reggiano gradually. Stir in fresh basil and balsamic vinegar before final seasoning

Notes

Do not boil the soup after adding cheese to prevent clumping.

Freshly grate your cheese for best results.

Let the soup sit for 10 minutes before serving for enhanced flavor.

Prep Time: 20 mins
Cook Time: 25 mins
Category: Soup
Method: Simmering
Cuisine: Italian

Nutrition

Serving Size: 1 bowl
Calories: 210 kcal
Sugar: 9g
Sodium: 680mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 4g
Protein: 10g
Cholesterol: 15mg