Cream Of Tomato Soup With Parmesan Cheese
|Canned italian tomatoes||28 Ounce, undrained|
|Whipping cream||1 Cup (16 tbs)|
|Chopped basil||1⁄4 Cup (4 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Ground pepper||1 Teaspoon|
|Grated parmesan cheese||1⁄2 Cup (8 tbs), grated|
Position knife blade in food processor bowl, add all ingredients except cheese.
Top with cover, and pulse until mixture is smooth.
Pour mixture into a saucepan, cook over medium heat until thoroughly heated.
Stir in cheese, heat until cheese melts.