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Tomato Parmesan Soup
5 from 12 votes

Tomato Parmesan Soup

Tomato Parmesan Soup combines a blend of finely chopped vegetables cooked with tomato paste, fresh or canned tomatoes, and broth to create a flavorful base. The addition of Parmesan cheese and yogurt enriches the soup with a tangy, creamy note, resulting in a balanced savory dish with smooth texture after blending. Dried basil, oregano, and parsley add herbal depth.

Prep Time
15 mins
Cook Time
30 mins
Servings: 8
Course: Soup

Ingredients

  • 4 talks celery cut up to fit in food processor
  • 4 carrot cut up to fit in food processor
  • 1 onion cut up to fit in food processor
  • 3 cloves garlic peeled
  • 4 tablespoons olive oil
  • ¼ cup tomato paste
  • 1/4 cup flour
  • 3 cups broth any kind
  • 3 cups tomato from 5-6 cups fresh tomatoes--or use canned, chopped
  • 1 teaspoon basil dried
  • 1 teaspoon oregano dried
  • ½ teaspoon parsley dried
  • black pepper to taste
  • salt to taste
  • 1 cup Parmesan Cheese freshly grated
  • 1 cup yogurt thick

Instructions

    Cup of Yum
  1. If using fresh tomatoes, chop them coarsely and set aside.
  2. Chop celery, carrots and onion separately in a food processor (or together if you are brave) until finely chopped. Add minced garlic or garlic you have put through a garlic press.
  3. Pour oil into a Dutch oven or stockpot over medium high heat. Add minced vegetables and cook, stirring, until slightly softened and fragrant, about 5 minutes. Reduce heat to medium, then stir in tomato paste. Sprinkle in flour and continue to cook 1 minute, stirring constantly.
  4. Slowly whisk in broth stirring the whole time to avoid flour lumps. Stir in chopped tomatoes and seasonings. Bring soup to a boil then reduce heat and simmer until everything is tender and flavors are blended, about 15 minutes.
  5. Now you’ll blend the soup the consistency you like. Insert an immersion blender and puree the soup. Or blend in batches in a blender. If you use the blender, keep the canister less than half full, tightly cover the top (I hold it down with a dish towel), and start on low, increasing the speed gradually. Hot liquids can rapidly expand and spurt out of a running blender so be very careful.
  6. Gradually add Parmesan cheese to the soup and whisk to blend. Whisk in yogurt and bring back to temperature but do not boil. Season with salt and pepper to taste.
  7. Garnish as desired with additional grated cheese, basil leaves, chopped herbs or croutons.