Tomato Parmesan Soup

Have you ever felt like having a huge bowl of pasta and sauce... without the pasta?  In the form of a soup?

All of the flavors that you're used to in a hearty pasta dish, lightened up in soup version.  This soup is great year-round as it can be made richer based on what kind of milk you put in (1% or whole milk... or even some cream!) or thicker if you add extra stale bread.

Tomato Parmesan Soup

Tomato Parmesan Soup

Makes 12 servings

Ingredients

1/2 cup butter
1 large chopped onion
4 cups chicken or vegetable stock
1 28oz can of Tuttorosso Crushed tomatoes with Basil

3 super ripe vine tomatoes, diced
1 tablespoon chopped basil

1 stale piece of pita bread, finely diced (more stale bread if you want it thicker)
2 cups 1% milk (whole milk, if you want it creamier)

1 1/2 cups grated parmesan cheese

Directions

1. In a large pot, saute the onion in butter. 

2. Add the stock (or water) and bring to boil. 

3. Add tomatoes and basil. When it comes back to a boil, turn to low and simmer for 10 minutes.  

4. Remove from heat. 

5. Add bread and mix until bread has absorbed liquid.

6. Optional: depending on how smooth you want your soup. Puree in a blender or with an immersion blender.

7. Stir in milk/cream and cheese.  

8. Taste and add salt and pepper to taste.

Eat, Drink & Be Yummy!