Description
Tomato Soup with Parmesan and Chili Oil is a comforting classic perfect for chilly evenings. This velvety soup features ripe tomatoes blended with aromatic garlic, sweet onions, and enriched with heavy cream and nutty Parmesan cheese. A drizzle of chili oil adds an exciting kick to this nostalgic dish, making it ideal as a starter or satisfying main course. Quick to prepare, it promises to delight your taste buds while warming your soul.
Ingredients
Scale
- 4 cups ripe tomatoes (chopped)
- 1 medium yellow onion (diced)
- 3 cloves garlic (minced)
- 4 cups low-sodium vegetable broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chili oil (adjust to taste)
- Salt to taste
- Olive oil for sautéing
Instructions
- Wash and chop the tomatoes, dice the onion, and mince the garlic.
- In a large pot over medium heat, add olive oil and sauté the onion until translucent (about 5 minutes). Add minced garlic and cook for another minute.
- Stir in the chopped tomatoes with a pinch of salt; cook until they break down (approximately 10 minutes).
- Pour in the vegetable broth and bring to a gentle simmer for about 15 minutes.
- Blend the soup until smooth using an immersion blender or countertop blender, allowing steam to escape.
- Return blended soup to low heat, stir in heavy cream and grated Parmesan. Adjust seasoning as needed.
- Serve hot, drizzled with chili oil alongside crusty bread or grilled cheese sandwiches.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 6g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 20mg