Creamy Cheese and Tomato Soup
This soup has just the right amount of tomato. And just the right amount of creamy cheese goodness. Every bite is perfectly rich in flavor.
Servings 2 servings
Calories 418kcal
Equipment
Ingredients
- ¾ cup olive oil divided
- 14 ounces diced tomatoes
- 3 cloves garlic minced
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 medium onion diced
- 1 carrot diced
- 1 rib celery diced
- 2 tablespoon butter
- ¼ cup Parmesan cheese grated
- ½ cup heavy cream
Instructions
- Preheat oven to 375 F.
- Pour 1/4 cup of the olive oil onto a rimmed baking sheet.
- Drain the canned tomatoes, reserving the juices.
- Spread tomatoes out onto the baking sheet.
- Sprinkle with garlic, salt and pepper.
- Drizzle with another 1/4 cup of the oil and stir.
- Bake until the tomatoes are very soft and are beginning to caramelize, 15-20 minutes, stirring occasionally.
- Heat the remaining 1/4 cup olive oil in large pot over medium-high heat.
- Add the onion, carrot, celery and cook until soft, about 8 minutes.
- Add the tomato mixture to the pot along with the reserved juices and 1 cup water. Stir.
- Simmer until the vegetables have cooked, about 20 minutes.
- Add butter, Parmesan cheese, and cream.
- Use an immersion blender to combine. Alternatively, transfer to a blender. Let cool slightly then pulse until smooth.
Notes
Make sure you let the mixture cool slightly before adding to a blender, if using.
Nutrition
Calories: 418kcal | Carbohydrates: 23g | Protein: 10g | Fat: 34g | Saturated Fat: 17g | Cholesterol: 92mg | Sodium: 2249mg | Potassium: 732mg | Fiber: 6g | Sugar: 10g | Vitamin A: 6620IU | Vitamin C: 27mg | Calcium: 336mg | Iron: 3mg