Tomato Soup Recipe
house-made soup topped with parmesan cheese, served a parmesan buttered biscuit
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Ingredients
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Soup Ingredients
Parmesan Buttered Biscuit Ingredients
Method
Soup Directions
- 1
Prepare the Vegetables
Chop the fresh tomatoes, onion, and garlic cloves into small pieces.
- 2
- 3
Add Tomatoes and Broth
Add the chopped tomatoes, vegetable broth, salt, black pepper, and dried basil to the pot. Stir to combine.
- 4
Simmer the Soup
Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-25 minutes, until the tomatoes are soft.
- 5
Blend the Soup
Using an immersion blender, blend the soup until smooth. Alternatively, you can blend it in batches using a countertop blender.
- 6
Add Cream and Cheese
Stir in the heavy cream and grated Parmesan cheese. Adjust seasoning with additional salt and pepper if desired.
- 7
Serve
Ladle the soup into bowls and top with additional Parmesan cheese before serving.
Biscuit Directions
- 8
Preheat the Oven
Preheat your oven to 425°F (220°C).
- 9
Mix Dry Ingredients
In a large bowl, combine the all-purpose flour, baking powder, and salt. Whisk to combine.
- 10
Cut in Butter
Cut the stick of butter into small pieces and add it to the flour mixture. Use a pastry cutter or your fingers to mix until it resembles coarse crumbs.
- 11
Add Milk and Cheese
Pour in the milk and add the grated Parmesan cheese. Stir until just combined; do not overmix.
- 12
Shape and Bake
Drop spoonfuls of the biscuit dough onto a baking sheet lined with parchment paper. Bake for 15-20 minutes or until golden brown.
- 13
Serve with Soup
Serve the warm biscuits alongside the tomato soup for dipping.
