Creamy Tomato Soup with Parmesan

Creamy Tomato Soup with Parmesan

Enjoy our recipe Creamy Tomato Soup with Parmesan by feastr. Ideal to lose weight. Balanced and very tasty.

Nutritional information:

Calories2828 kJ (675 kcal)
Protein25 g
Fat30 g
Carbohydrates67 g
Fiber16 g

Utensils:

chef's knife, cutting board, Spoon, grater, cooking spoon, pot, bowl, immersion blender

Recipe instructions:

1

Finely chop the onion, carrot, garlic and basil. Grate the Parmesan. Put the garlic in a bowl and Parmesan and basil into a second one.

  • 1 Onion, yellow (~ 2.8 oz)
    1 Onion, yellow (~ 2.8 oz)
  • 1 Carrot (~ 3.4 oz)
    1 Carrot (~ 3.4 oz)
  • 2 Garlic cloves (~ 0.2 oz)
    2 Garlic cloves (~ 0.2 oz)
  • 5 leaves of Basil, fresh (~ 0.1 oz)
    5 leaves of Basil, fresh (~ 0.1 oz)
  • 1.1 oz Parmesan cheese
    1.1 oz Parmesan cheese
2

Heat the olive oil in a pot over medium heat. Fry the carrots and onions until the onions turn translucent.

  • 2 tsp Olive oil
    2 tsp Olive oil
3

Add the garlic and fry for approx. 1-2 minutes.

    4

    Add the chopped tomatoes and vegetable broth. Bring to a boil and let simmer for approx. 30 minutes. Stir occasionally.

    • 14.1 oz Tomatoes, diced, canned
      14.1 oz Tomatoes, diced, canned
    • 1 ⁠¼ cups Vegetable broth
      1 ⁠¼ cups Vegetable broth
    5

    Season with salt and pepper.

    • Salt
      Salt
    • Black pepper
      Black pepper
    6

    Add the olive oil into the pot and blend with an immersion blender.

    • 2 tsp Olive oil
      2 tsp Olive oil
    7

    Serve the soup with bread and top with the basil and Parmesan.

    • 3.5 oz Whole wheat bread
      3.5 oz Whole wheat bread
    8

    Enjoy your meal!