Recipe Tomato Parmesan Soup

Add garlic and cook until fragrant about 1 minute more.

Recipe tomato parmesan soup. Saute the onion about 8 minutes until they turn translucent stirring occasionally. Place the cream cheese in a 6 quart slow cooker. 1 teaspoon dried basil.

Proceed to step 4. Add the garlic red pepper flakes and generous pinches of salt and pepper and sauté until fragrant 2 to 3 minutes. 1preheat oven to 450 f.

Melt the butter then add the chopped onions. Add the onions garlic basil oregano tomatoes parmesan salt and pepper. Skip the butter or coconut oil.

Gently toss to blend. Add onion and cook until soft and translucent about 4 to 6 minutes. 2strain diced tomatoes reserving juice.

Combine diced tomatoes olive oil salt and black pepper in bowl. Use a whisk to stir the cream cheese. Melt butter in a large stock pot over medium heat.

Heat a large pot over medium heat. Add onions carrot garlic oregano salt and pepper and cook until vegetables are tender about 5 minutes. Stir in the tomatoes and their juices 1 cup water and the parmesan rind and.