- Prep Time:5 minutes
- Cook Time:1 hour
- Serves:6
This chunky homestyle tomato soup is loaded with the flavors of rich roasted tomatoes, basil and Parmesan cheese. Pair it up with our
White Cheddar Grilled Cheese sandwich for a hearty soup & sandwich meal.
Foodie Bytes:
• Roasting diced tomatoes adds a rich sweet caramelized flavor not to soup.
• Pressed for time? Eliminate the roasting step and save 20minutes on your time.
• For a chunky tomato soup with bold contemporary flavor, try fire-roasted dice tomatoes, available in the canned tomato aisle.
Nutritional Information Per Serving: Calories 322, Protein 7.6g, Carbohydrate 23.7g (Dietary Fiber 1.0g), Sugar 9.3g, Fat 22.7g, (Saturated Fat 11.5g), Cholesterol 49.2mg, Sodium 1587.3mg.
% Daily Value: Calcium 20%, Iron 4%, Vitamin A 20%, Vitamin C 70%.
Ingredients
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2 (28 oz.) cans diced tomatoes in juice
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2 tablespoons olive oil
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1/4 teaspoon kosher salt
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1/4 teaspoon black pepper
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1/2 cup butter
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1 cup chopped onions
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1 cup chopped celery
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1/2 cup flour
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4 cups chicken broth
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1 teaspoon dried basil
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1 teaspoon sugar
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1/2 cup grated Parmesan cheese
Preparation
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1
Preheat oven to 450°F.
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2
Strain diced tomatoes, reserving juice. Combine diced tomatoes, olive oil, salt and black pepper in bowl; gently toss to blend. Place on baking sheet lined with foil and roast uncovered for 20 minutes; reserve.
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3
Melt butter in heavy soup pot, add onion and celery and cook over medium-low heat until onions are golden and tender.
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4
Add flour and stir to blend; cook over low heat for 2 minutes, stirring constantly.
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5
Add chicken broth, reserved tomatoes and juice, basil and sugar, stir until fully blended.
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6
Bring to a boil, reduce heat and simmer for 30 minutes over low heat, stirring occasionally.
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7
Add Parmesan cheese and stir to blend. Serve garnished with additional Parmesan, if desired.
Additional Info
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