Tomato Parmesan Soup

Monday, February 29, 2016

1 tablespoon olive oil
1 teaspoon minced garlic
14.5oz can diced tomatoes & juice
1/2 sweet onion, diced (about 1/3 cup)
1/2 cup breadcrumbs
1/2 cup milk
2 teaspoons sugar
1 tablespoon basil (dried or fresh)
1/4 cup grated Parmesan cheese
2 cups low sodium or homemade chicken stock
Salt, pepper to taste

*Add olive oil and diced onion to a deep saucepan over medium heat. Cook until onion is translucent.
*Add garlic. Cook for another 2 minutes.
*Mix in diced tomatoes with juice, chicken stock, breadcrumbs, sugar, salt and pepper.
*Bring to a boil then simmer, covered for 30 minutes.
*Carefully use an immersion blender or pour tomato mixture into a blender. Purée and return to saucepan.
*Add milk, Parmesan and basil. Cover and continue to simmer for 20 minutes.

*For younger kids, serve as grilled cheese sticks.

**Best served with a grilled cheese for dunking into soup.
Grilled Cheese Ideas
Cheddar cheese
American cheese
Monterey Jack cheese
Swiss cheese
Cheddar cheese, tomato, bacon
Cheddar, muenster, Swiss
Cheese and ham
Cheese and turkey