girl meets farm Star Molly Yeh’s Tomato Basil Soup with Parmesan doesn’t skimp on flavor. It’s the perfect fall food packed with savory tomatoes, fresh basil and a hint of salty cheese. The best part about this recipe, created by Food Network Star, is that you get a lot of bang for your buck. Leftovers taste better the next day, and more importantly, you can freeze leftovers for a later meal.
Tomato Soup with Parmesan comes together in a jiffy!
The ingredients for Yeh’s Tomato Basil Soup are relatively simple. Toss tomatoes, garlic, shallots (or onions), salt, pepper, cayenne pepper flakes, a bay leaf, olive oil, tomato paste, and grated Parmesan cheese.
Get out your biggest pot for this special recipe. Put some oil in the bottom of the pan and add chopped garlic, peeled and salt. Cook till soft.
The next step is to add the spices, including crushed red pepper flakes, a bay leaf, and black pepper.
Next, add three cans of whole, peeled tomatoes, tomato paste, and a dash of Parmesan cheese.
Cook over low heat, stirring occasionally, until the soup thickens. This process takes approximately 30 minutes.
Then, add the vegetable broth and sugar and simmer for about 10 minutes more. When done, remove the rind and bay leaf from the mixture.
Here’s How Molly Yeh’s Tomato Soup Gets Its Creamy Consistency
After the soup has cooled slightly, use an immersion blender and puree the soup until it is the texture you want. Some people like the smaller pieces in tomato soup, while others enjoy a creamy consistency.
You can also use a blender to puree the soup, but don’t fill it more than half full because as it blends, it rises, and the hot liquid can leak out and burn you.
Once smooth, return the soup to the pot and add salt to taste.
Full recipe available at food Network Website.
girl meets farm Airs Sundays at 11 a.m. EST on Food Network.
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