Tomato Parmesan Soup


  • 2 (28 oz.) cans diced tomatoes in juice
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 cup butter
  • 1 cup chopped onions
  • 1 cup chopped celery
  • 1/2 cup flour
  • 4 cups chicken broth
  • 1 teaspoon dried basil
  • 1 teaspoon sugar


  1. Preheat oven to 450F.
  2. Strain diced tomatoes, reserving juice. Combine diced tomatoes, olive oil, salt and black pepper in bowl; gently toss to blend. Place on baking sheet lined with foil and roast uncovered for 20 minutes; reserve.
  3. Melt butter in heavy soup pot, add onion and celery and cook over medium-low heat until onions are golden and tender.
  4. Add flour and stir to blend; cook over low heat for 2 minutes, stirring constantly.
  5. Add chicken broth, reserved tomatoes and juice, basil and sugar, stir until fully blended.
  6. Bring to a boil, reduce heat and simmer for 30 minutes over low heat, stirring occasionally.
  7. Add Parmesan cheese and stir to blend. Serve garnished with additional Parmesan, if desired.

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