Tomato Parmesan Soup

Notes

  • This has a deep, rich flavor, and is not for everyone.
  • If you want it a little less rich, you can use non-fire-roasted tomatoes.
  • Instant pot friendly

Ingredients

  • 1 stick of butter
  • 1 medium yellow onion, diced
  • 5 cloves of garlic, diced
  • 3 good sized sprigs of fresh thyme
  • 1.5 cups of grated parmesan cheese (pre-grated is fine, as long as it’s not dried out)
  • 1 cup cooking wine, marsala works (either sweet, dry, or a mix of the each)
  • 4 tbsp Worcestershire Sauce
  • 16oz chicken bone broth (or vegetable broth if you’re making this vegetarian)
  • 2 28oz can of fire roasted crushed (or diced) tomatoes
  • salt & pepper to taste (at the end)

Directions

  1. Sautee the onion in butter about 5 mins
  2. Add garlic and saute about 2 more mins
  3. Deglaze with all of the broth and Worcestershire sauce
  4. Add the tomatoes and thyme, and slowly stir in all of the parmesan cheese, making sure there’s no clumps
  5. Cover and simmer for at least 2 hours. If using an instant pot, pressure cook on “soup” setting for 20-30 mins
  6. Remove any stems from the thyme sprigs, make sure nothing stuck to the bottom of the pan
  7. Immersion blend the soup, making sure to blend any chunks of parmesan that may have clumped up.
  8. Add salt and pepper to taste at the end

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