Tomato Soup With Basil-Parmesan Cream |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Ingredients:
1/2 tablespoon olive oil |
1/2 cup carrot, finely chopped |
1/2 cup celery, finely chopped |
1 large onion, chopped |
10 plum tomatoes, ripe, halved |
1 dash salt, to taste |
1 dash fresh ground black pepper |
1 bay leaf |
1/4 teaspoon dried oregano |
3 cups low sodium chicken broth or 3 cups vegetable broth |
1/4 cup fresh basil leaf, chopped |
1/4 cup parmesan cheese, freshly grated |
3 tablespoons fat free sour cream |
Directions:
1. Heat the olive oil in a saucepan over low-medium heat. Add the carrot, celery, onion and tomatoes, season lightly with salt and pepper, and cook for 10 minutes.
2. Add the bay leaf, oregano and broth and bring to a boil quickly over high heat.
3. Lower the heat and simmer until the vegetables are completely tender, about 20 minutes.
4. Blend the basil, Parmesan cheese and sour cream together and set aside.
5. Remove the bay leaf and puree the soup in a blender. Strain and adjust the salt and pepper.
6. Serve the soup in bowls with a dollop of basil-Parmesan cream.
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