Creamy Parmesan Vegetable Soup Recipes

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CREAMY TOMATO PARMESAN SOUP



Creamy Tomato Parmesan Soup image

Homemade tomato soup with fresh basil and Parmesan cheese. You many never eat the canned stuff again after trying this easy recipe.

Provided by Danelle

Time 30m

Number Of Ingredients 13

4 tablespoons butter
1 cup finely diced onion
1 cup finely diced carrot
2 cloves garlic, minced
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
4 tablespoons flour
4 cups chicken or vegetable broth
2 (14.5 oz.) cans diced tomatoes
1 cup heavy cream
1 cup grated Parmesan cheese
1/4 cup fresh basil, chopped

Steps:

  • Melt butter in a large stock pot over medium heat.
  • Add onions, carrot, garlic, oregano, salt and pepper and cook until vegetables are tender, about 5 minutes. Stir in flour and cook for 1-2 more minutes.
  • Whisk in broth and cook, stirring constantly until mixture thickens. Stir in tomatoes and heavy cream.
  • Add Parmesan and heat through until cheese is melted. Season with additional salt and pepper, to taste. Stir in basil just before serving.

Nutrition Facts : Calories 525 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 164 milligrams cholesterol, Fat 39 grams fat, Fiber 2 grams fiber, Protein 29 grams protein, SaturatedFat 20 grams saturated fat, ServingSize 1, Sodium 688 milligrams sodium, Sugar 5 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 15 grams unsaturated fat

CREAMY PARMESAN VEGETABLE SOUP



Creamy Parmesan Vegetable Soup image

Make and share this Creamy Parmesan Vegetable Soup recipe from Food.com.

Provided by Miss Diggy

Categories     Vegetable

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 16

2 tablespoons butter
5 garlic cloves, minced (or chopped finely)
1 small onion, diced
8 cups water
6 chicken bouillon cubes
1 teaspoon celery salt
1 teaspoon parsley
1 teaspoon onion powder
1 teaspoon garlic powder
5 -6 red potatoes, diced
1 cup sliced carrot (I use baby carrots)
1 1/2 cups broccoli, cut into bite size pieces
1 1/2 cups cauliflower, cut into bite size pieces
1 cup milk, divided
1/4 cup flour
1/2-1 cup parmesan cheese, shredded

Steps:

  • Saute onion and garlic in butter until soft.
  • Add in water, potatoes, carrots, broccoli, cauliflower, bullion, and seasonings and bring to a boil.
  • Reduce heat, cover, and simmer for 20 minutes, or until carrots and potatoes are cooked.
  • In a bowl, mix flour and 1/2 cup milk, adding milk if it is too thick, mixing well to get out all lumps.
  • Add mixture into soup and simmer for 5 minutes, or until thickened.
  • Serve with parmesan sprinkled on top.

Nutrition Facts : Calories 286.5, Fat 8.8, SaturatedFat 5, Cholesterol 23.7, Sodium 964, Carbohydrate 42.4, Fiber 5.2, Sugar 5.2, Protein 10.8

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