Everyone will love this fun spin on classic tomato soup, which tastes just like pizza sauce! We use leftover Parmesan rinds, plus garlic and Italian seasoning to elevate it.
| Level: | Easy |
| Total: | 50 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 1/3 cup extra-virgin olive oil
- 2 onions, chopped
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Pinch of red pepper flakes
- 2 tablespoons tomato paste
- 1 28-ounce can whole peeled San Marzano tomatoes
- 2 bay leaves, preferably fresh
- 1 4-inch piece Parmesan cheese rind, plus grated Parmesan for topping
- Kosher salt and freshly ground pepper
- 4 cups low-sodium chicken broth
- Fresh basil leaves, for topping
Instructions
- Heat the olive oil in a large wide pot or Dutch oven over medium-high heat. Add the onions and garlic and cook, stirring occasionally, until very tender and lightly browned in spots, 8 to 10 minutes. Stir in the Italian seasoning and red pepper flakes. Add the tomato paste and cook, stirring, until the mixture is well coated, about 1 minute. Add the tomatoes, bay leaves, parmesan rind, 1 teaspoon salt and a few grinds of pepper. Bring to a simmer, stirring.
- Add the chicken broth to the pot and bring to a boil. Reduce to a steady simmer and cook until the soup is slightly thickened, 15 to 20 minutes; discard the bay leaves and Parmesan rind. Blend the soup in the pot with an immersion blender or transfer to a blender in batches and puree until smooth. Season with salt and pepper.
- Divide the soup among bowls. Top with basil and sprinkle with grated Parmesan.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 303 |
| Total Fat | 22 g |
| Saturated Fat | 4 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 4 g |
| Sugar | 9 g |
| Protein | 11 g |
| Cholesterol | 5 mg |
| Sodium | 1254 mg |
Reviews
This soup and sandwich combo was very good and easy on a weeknight. The Pepperoni Grilled Cheese (from the same magazine article) with the cheesy crust was a revelation, especially when dipped in the soup. We also had a small romaine salad on the side.
good. easy to make, I thought it might be too much onion but didn’t really taste it that much.
Excellent! Especially when paired with the Pepperoni Grilled Cheese featured in the magazine. Perfect Saturday night dinner on a cold stormy night.