This Tomato Parmesan Soup is simple and quick to make either for dinner or for a starter. We always serve it with garlic bread so there’s something crunchy.
I usually improvise when I’m throwing it together so here are the steps I take. You can’t really mess this one up because it’s all to taste.
Start by adding a little olive oil to a soup pot.
Heat over medium and add 2 tsp. minced garlic.
Stir it around until it’s smelling garlicy and looking browned.
Pour in three 15 oz. cans of chopped tomatoes and 1 Tbls. of cane sugar.
Bring to boil and allow to simmer on medium heat for about 10 minutes.
Meanwhile shred about 1 cup of fresh parmesan cheese and set aside.
{At this point I use a stick blender to smooth out the chunks. My family doesn’t like chunky soups but I do. I acquiesce. This step isn’t necessary so you can skip it if you like a more hearty soup.}
Season the tomatoes with dried oregano, dried basil and onion powder.
I like about 1 tsp. of each but you can use as much as you like, more or less.
Season with salt and pepper to taste.
Stir thoroughly.
Slowly sprinkle the parmesan cheese into the tomatoes allowing it to melt as you stir it in.
Once the cheese is melted add in 1/2 cup of half and half.
Heat the soup for a few more minutes but do not let it boil.
Taste and adjust seasonings as desired.
Sprinkle with shredded Asiago, pepper and serve with garlic bread.