Tomato Parmesan Soup

Have you ever felt like having a huge bowl of pasta and sauce… without the pasta?  In the form of a soup?

All of the flavors that you’re used to in a hearty pasta dish, lightened up in soup version.  This soup is great year-round as it can be made richer based on what kind of milk you put in (1% or whole milk… or even some cream!) or thicker if you add extra stale bread.

Tomato Parmesan Soup

Tomato Parmesan Soup

Makes 12 servings


1/2 cup butter
1 large chopped onion
4 cups chicken or vegetable stock
1 28oz can of Tuttorosso Crushed tomatoes with Basil
3 super ripe vine tomatoes, diced
1 tablespoon chopped basil
1 stale piece of pita bread, finely diced (more stale bread if you want it thicker)
2 cups 1% milk (substitute with whole milk or heavy cream, if you want it creamier)
1 1/2 cups grated parmesan cheese


1. In a large pot, saute the onion in butter
2. Add the stock (or water) and bring to boil 
3. Add canned and fresh tomatoes and basil. When it comes back to a boil, turn to low and simmer for 10 minutes.  
4. Remove from heat. 
5. Add bread and mix until bread has absorbed liquid.
6. Optional: depending on how smooth you want your soup. Puree in a blender or with an immersion blender.
7. Stir in milk or cream and cheese.  
8. Taste and add salt and pepper to taste.
Eat, Drink & Be Yummy!

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