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Cream Of Tomato Soup With Parmesan Cheese

southern.chef's picture
Ingredients
  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
  Salt 1⁄4 Teaspoon
  Grated parmesan cheese 1⁄2 Cup (8 tbs), grated
Directions

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.

Recipe Summary

Cuisine: 
American
Method: 
Saute
Dish: 
Soup
Interest: 
Party
Servings: 
4

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Average: 4.3 (17 votes)