Tomato Soup With Basil And Parmesan Cream
CATEGORIES
INGREDIENTS
- 1/2 Tbs olive oil
- 1/2 cup finely chopped celery
- 1/2 cup cup finely chopped carrots
- 1 large onion. chopped
- 10 ripe plum tomatoes, halved( I quartered) Some were big
- Salt and pepper to taste
- 1 bay leaf
- 1/4 tsp dried oregano
- 3 cups of low-salt chicken stock Used 1 can of Collage inn chicken stock
- 1/4 cup of fresh Basil leaves
- 1/4 cup of parm cheese
- 3 Tbs of Non-fat sour cream
DIRECTIONS
- Cook the carrot and celery and tomatoes in the olive oil. Season with salt and pepper and cook for 10 minutes.
- Add the bay leaf, oregano and broth and bring to a boil over high heat. Lower the heat and simmer till the vegtables are tender.
- Blend the parm cheese, basil and sour cream. Mix and set aside. Remove the bay leaf and puree the soup in batches, strain and adjust the seasonings.~`Ladle into bowls and serve with a dollop of the basil, parmesan cream.
RECIPE BACKSTORY
Found this, again over on TOH Recipes!! A gal from NJ was the one who shared it. One of the gals over their ranted and raved about it, so I just knew I had to give it a try. My paste tomatoes are starting to really produce now, so this is definitely finding it's way onto my menu in the next week or two!!