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Creamy Tomato & Parmesan Basil Soup

This rich and savoury soup, featuring greenhouse beefsteak tomatoes and fresh basil, is perfect for a comforting meal, it’s topped with shredded Parmesan for an extra layer of flavour.

Tomato Pepper Soup (5).jpg

Ingredients

•    3 tbsp. extra virgin olive oil
•    1 cup white onion, finely chopped
•    1 tbsp. fresh garlic, minced
•    2 ½ cups carrots, chopped
•    7 cups GREENHOUSE beefsteak tomatoes (2 ¾ containers or 2 ¾ lbs.) cored, peeled and chopped
•    1 GREENHOUSE bell pepper, red
•    salt and pepper
•    2 tbsp. tomato paste
•    4 cups chicken stock
•    1 small bunch of fresh basil, half chopped for garnish
•    ½ cup 35% cream
•    ½ cup parmesan cheese, shredded

Directions

  1. In a large pot, heat olive oil over low medium heat and add onion, garlic and cook for 5 minutes. Add carrots and cook for 15 minutes.

  2. Meanwhile, use a blender and blend tomatoes and red pepper until smooth, add to pot then season with salt and pepper.

  3. Add stock, bring to a boil then reduce heat and simmer the covered soup for 30 minutes.

  4. Add the tomato paste and fresh basil, simmer for another 30 minutes. Add the cream and stir to combine.

  5. Serve immediately, topped with chopped basil and shredded parmesan cheese.

​*Recipe courtesy of DelFresco Pure 

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