Thursday, March 26, 2020

Homemade Creamy Tomato Parmesan Soup

Skip the canned soup and make your own satisfying bowl.  
Creamy Tomato Parmesan Soup   
The combination of diced carrots, onions and celery sautéed in butter/olive oil is known as mirepoix. This is one of those recipes that actually tastes better the next day for flavors to meld. It's quite flavorful with all the spices. The recipe makes about 6-1/2 cups. Pair the soup with Honey Beer Bread, a Friday posting.

Cooking Tip: Use high quality canned tomatoes, e.g. San Marzano.  If unable to find San Marzano brand substitute 2 (14 oz. each) cans diced tomatoes with basil and garlic. Carrots, onions, celery can be minced ahead in a food processor. Make the soup early in day before serving or the day before for flavors to meld but omitting the cream and Parmesan cheese. Refrigerate and then reheat soup on a medium low, uncovered stirring in the heavy cream (1/4 cup) and Parmesan cheese as a last step. Do not let the mixture boil. This recipe serves approximately 6 depends on bowl size. It freezes well in freezer ziploc bags. Thaw soup pouches overnight in refrigerator.

  • 2 TB. butter and 1-1/2 TB. olive oil
  • 1 medium onion, diced about 1 cup
  • 3/4 cup each diced celery and carrots
  • 3 minced garlic cloves
  • 4 TB. flour
  • 4 cups chicken broth (low sodium)
  • 2 large cans (28 oz.) San Marzano Whole Peeled Tomatoes, chopped (use the liquid)
  • 2 TB. tomato paste
  • 1 tsp. sugar
  • 2 bay leaves
  • 1 TB. dried basil or 1/4 cup diced fresh basil
  • 1/2 tsp. each oregano and thyme
  • 1/4 tsp. each marjoram and parsley flakes
  • Dash of red pepper flakes
  • 1 cup Parmesan cheese, grated
  • 1/2 cup heavy cream
  • Salt and pepper to taste at end of cooking time if needed
  • Dice carrots, celery, onions and garlic. In a food processor pulse until finely minced.
  • In a soup pot saute onions, garlic, celery and carrots in the butter/olive oil combination about 3-4 minutes.
  • On low heat whisk in flour, add in broth, tomato paste, plum tomatoes, sugar, bay leaf and all the spices.
  • Bring to a boil and then turn heat down to low, cover and simmer uncovered 25 minutes.
  • Remove bay leaves with a slotted spoon.
  • In thirds, puree the soup mixture in a food processor or blender and then add back to soup pot. 
  • On low heat uncovered, add in cream and Parmesan cheese, heat mixture thoroughly but do not let boil.

Grocery Store Update
I was up so early I got to see the sunrise over the Santa Rita Mountains. It was just beautiful.

I was on an early morning mission to arrive at store by 6:00 for senior shopping 6-9am. I wanted eggs. Hard to believe some 50 other people were already lined up with carts waiting to enter the store. Not only did I get eggs but TP and paper towels were available!! No hand sanitizers were available. This might be one of those rare times where my age served me well for senior early bird specials.  


  1. Wow: my mouth is watering!!! Glad you were able to shop early. #TrafficJamWeekend

  2. This looks so good! Total comfort food, which is what we need right now. xx


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