Tomato Parmesan Soup
A cheesy velvety tomato soup made with shredded parmesan cheese, cream, olive oil and garlic.
Total Time
35 min
Made with
250 mL
13
- 3 ¼ cups 800 mL Parmesan cheese, grated
- ⅓ cup 80 mL Olive oil
- 3 tbsp 45 mL Garlic, peeled, chopped
- 1 ⅓ can 1.36 L Classic Tomato
- 5 cups 1.25 L Water
- ½ tsp 2.5 mL Kosher salt
- ¼ tsp 1.25 mL Black pepper, ground
- ⅓ cup 80 mL White balsamic vinegar
- Toast Parmesan cheese in a 177°C oven for 4-5 minutes, or until cheese starts to turn golden brown. Remove from oven and let cool. Reserve.
- Using a large sauce pot, heat half the oil over medium heat.
- Add garlic. Sauté about 1-2 minutes.
- Add Campbell’s® Condensed Tomato Soup and water. Simmer for 5 minutes over low to medium heat.
- Add salt, pepper, and cream and reserved cheese. Simmer on low heat for 10 -12 minutes, or until all the cheese melts.
- Finish with balsamic vinegar.
CCP: Heat to a minimum internal temperature of 74°C for 1 minute.
CCP: Hold for hot service at 60°C or higher until needed.
Serving: Portion 250 mL soup into serving bowl. Serve immediately.
* Can also use Campbell’s® Condensed Reduced Sodium Tomato soup, 12 x 1.36 L (48 oz), code #18987
Nutrition Facts
Per
250 mL
Calories
Total Fat
0
g
Saturated Fat
0
g
+ Trans Fat
Total Carbohydrate
0
g
Dietary Fibre
0
g
Sugars
0
g
Protein
0
g
Cholesterol
0
mg
Sodium
0
mg
Potassium
0
mg
Calcium
0
mg
Iron
0
mg
Nutrition Facts are based on our current data. However, because the data may change from time to time, this information may not always be identical to the Nutrition Facts table found on the labels of products.
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