Parmesan Tomato Soup

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Parmesan Tomato Soup

Parmesan Tomato Soup
Olive oil cooking spray
1/2 cup onion chopped
1 (14.5- oz.) can Diced Tomatoes, Fire Roasted
1 cup chicken stock or reduced-sodium broth
1/2 cup Buitoni Light Alfredo Sauce
2 tbsp. Parmesan cheese fresh shredded
1/2 tsp. basil
sea salt and pepper to taste reshly ground
Prep time: 10 minutes, Cook time: 25 minutes

Spray a medium saucepan liberally with cooking spray. Add onion; cook over medium heat for 5 minutes, stirring frequently. Add tomatoes and stock and return to a boil; simmer, covered, for 15 minutes more. Puree in a blender or food processor or with a stick blender, then stir in Alfredo sauce, cheese, basil, salt and
pepper; simmer for a few minutes more.

Makes 2 servings.
Wine Suggestion
3 Blind Moose Chardonnay - Since this soup is so creamy, it makes sense to partner it with something equally creamy, like this California Chard.
Nutritional Information:
200 calories, 10 g protein, 9 g total fat (4.5 g sat., 0 g trans), 22 g carbohydrate, 4 g fiber, 10 g sugar, 20 mg cholesterol, 870 mg sodium, 4 points


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Everytime I make this soup they think that I have spent hours in the kitchen. I don't dare tell them how easy it is!

Comment Number: 533


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