Cream Of Tomato Soup With Parmesan Cheese Recipe

Summary

Servings4Cuisine
MethodDish
Interest Group

Ingredients

 Canned italian tomatoes28 Ounce, undrained
 Whipping cream1 Cup (16 tbs)
 Chopped basil1⁄4 Cup (4 tbs)
 Chopped parsley1⁄4 Cup (4 tbs)
 Ground pepper1 Teaspoon
 Salt1⁄4 Teaspoon
 Grated parmesan cheese1⁄2 Cup (8 tbs), grated

Nutrition Facts

Serving size

Calories 350 Calories from Fat 223

% Daily Value*

Total Fat 25 g38.4%

Saturated Fat 16 g80.2%

Trans Fat 0 g

Cholesterol 96.6 mg

Sodium 639.7 mg26.7%

Total Carbohydrates 19 g6.5%

Dietary Fiber 4.2 g16.8%

Sugars 3.5 g

Protein 9 g19%

Vitamin A 33.9% Vitamin C 35.5%

Calcium 28.4% Iron 18%

*Based on a 2000 Calorie diet

Directions

Position knife blade in food processor bowl, add all ingredients except cheese.
Top with cover, and pulse until mixture is smooth.
Pour mixture into a saucepan, cook over medium heat until thoroughly heated.
Stir in cheese, heat until cheese melts.
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