Creamy Tomato Parmesan Soup Recipe

This recipe became an instant hit in my family, and every time the leftovers came out, they said it got better and better! In the deep midwinter, there's nothing that warms the cockles of the heart like a bowl of rich creamy tomato parmesan soup. Make sure you have a plentiful stack of crackers or a thick piece of buttery garlic bread to eat with it.

Not only is this tomato soup thick and creamy, but it is also gluten free! The parmesan works as a thickener, and can be increased or diminished according to taste and texture. Fresh tomatoes would probably work well too, but I find it more convenient to use cooked and canned tomatoes, pureed if needed.

Makes 12 servings

1/2 cup butter
1 large chopped onion
4 cups stock or water (Stock could be from boiling vegetables or reserved chicken stock from the last time you cooked a chicken).
3 lbs. of diced, cooked tomatoes (half of a large no. 10 can)
1 Tb. basil, or to taste
2 cups cream or milk (1 cup of each is fine)
1.5 cup grated parmesan cheese

Saute the onion in butter. Then add the stock, and bring to boil. Add tomatoes and basil, then simmer five minutes. If using fresh tomatoes, you will have to simmer longer, until the tomatoes are soft. Remove from heat. If needed, you can puree the soup to desired consistency (remember, parmesan will thicken it). Return to medium heat (no need to boil). Stir in cream/milk and cheese, add salt as desired. You may need to whisk the soup at this point so that the parmesan doesn't lump. Heat until hot enough to serve.