Cream of Tomato & Parmesan Soup
Ingredients
- 1 (28 ounce) can peeled tomatoes, including liquid
- 1 French baguette, thinly sliced
- 1 tablespoon sun-dried tomato paste
- 2 tablespoons olive oil
- 1 cup heavy cream
- 1 teaspoon paprika
- 1/4 cup fresh basil, chopped
- salt and pepper, to taste
- 1/4 cup fresh parsley, chopped
- 1/2 cup Parmesan cheese, grated
- 1 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1 teaspoon ground black pepper
- 1/2 cup Parmesan cheese, grated
Preparation
In blender, add tomatoes, tomato paste, heavy cream, basil, parsley, salt and pepper; pulse no more than 20 seconds until mixture is smooth.
Pour mixture into medium saucepan and cook over medium heat until heated thoroughly. Add Parmesan cheese and heat until melted.
Serve with warm Parmesan Crostini (optional).
Preheat oven to 400°. Place bread slice on baking sheet and brush both sides with olive oil. Season with paprika, salt and pepper and top with Parmesan. Bake for 8 to 10 minutes, or until cheese is fully melted and golden brown.