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This Tomato Parmesan Soup uses the Parmesan Rind to create a rich cheesy flavor.

Tomato Parmesan Soup

Tomato Parmesan Soup packs a ton of a veggie nutrients and cheesy flavor into a delicious twist on traditional tomato soup.
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Course dinner, Main Course, Soup
Cuisine American

Ingredients
  

  • 4 tablespoons butter or olive oil
  • 1 onion diced
  • 1.5 cups carrots diced. I buy shredded carrots from the grocery store to cut down on time.
  • 28 ounce can diced tomatoes Pour the entire can in there including the liquid.
  • ¼ teaspoon salt
  • ¼ teaspoon garlic powder
  • 1.5 cups vegetable broth or chicken broth
  • 1 tablespoon honey or 1.5 tablespoons sugar If you prefer your tomato based sauces and soups less sweet skip the honey or sugar.
  • 4-6 inch piece of parmesan cheese with the rind The rind is cooked in the soup and removed before serving. The cheese is shredded or grated and served as a topping.
  • black pepper to taste

Instructions
 

  • Sauté the onions and carrots in the butter or oil in a dutch oven or large sauce pan on medium heat for 4-6 minutes or until slightly softened.
  • Add the can of diced tomatoes, salt, garlic powder, broth, honey, and the Parmesan rind to the pan and stir to combine. Bring to a simmer and cook for 40 minutes uncovered, stirring occasionally.
  • Remove the Parmesan rind from the soup.
  • Blend the soup using an immersion blender or pour it into a traditional blender. Once blended, pour the soup back into the dutch oven or large sauce pan.
  • Stir the cream and basil into the soup. Add black pepper to taste.
  • Serve with a sprinkle of fresh grated Parmesan.
Keyword parmesan tomato soup, tomato parmesan soup recipe, tomato soup parmesan rind, tomato soup with parmesan cheese, tomato soup with parmesan rind
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