Tomato soup with parmesan cream hearts recipe

Tomato Soup with Parmesan Cream Hearts recipe

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Recipe intro

This recipe for tomato soup with parmesan cream hearts is a delightful twist on a classic favorite. The rich and velvety tomato soup is complemented by delicate parmesan cream hearts, adding a touch of elegance to the dish. With its vibrant color and comforting flavors, this soup is perfect for cozy evenings or as an appetizer for a special occasion. The combination of tomatoes and parmesan creates a harmonious balance of tangy and creamy notes, making it a crowd-pleasing recipe.

Keywords: tomato soup, parmesan cream hearts, recipe, comfort food, appetizer

Tomato soup with parmesan cream hearts recipe details

Tomato soup with parmesan cream hearts recipe, recipe Rating: 4.7
Number of votes:119

Ingredients:

1 cup peeled and diced potato

1 cup water

1/2 cup chopped onion

2 cloves garlic, halved

1 teaspoon sugar

1/2 teaspoon dried rosemary, crushed

1/4 teaspoon salt

Dash of pepper

Two 14-ounce cans whole tomatoes (no salt added), undrained and coarsely chopped

1/2 cup milk

1/4 cup plain low-fat yogurt

2 Tablespoons freshly grated Parmesan cheese

Instructions:

Recipe from Chef Karen Valentine at Christopher Place

Combine first 4 ingredients in a large saucepan and bring to a boil. Reduce heat and simmer uncovered for 10 to 12 minutes (vegetables should be tender). Add sugar and next 4 ingredients and bring back to a boil. Cover, reduce heat, and simmer for 15 minutes. Puree soup in a blender and strain through a sieve. Add milk to mixture and stir well. Cook over low heat, stirring consistently until heated.

Mix yogurt and cheese and stir well. Ladle soup into serving bowls and place 1/2-teaspoon dollops of cheese mixture on top. Pull a wooden pick continuously through dollops to make heart patterns.