When the cold sets in or a dinner is taking too long to decide, this homemade tomato soup with Parmesan brings everyone together. It’s simple comfort food, hot, deep red, with that round flavor you’re looking for when you want a truly comforting bowl.
Ingredients :
- Crushed tomatoes — They form the base of the soup and give that dense red color. Choose good-quality crushed tomatoes, not too watery; if they are very acidic, a touch of cream or longer cooking helps calm the bite.
- Carrot, celery, and onion — This trio brings sweetness, aroma, and a more cooked base than a simple diluted tomato sauce. Dice them finely so they melt well; if lacking celery, add a bit more carrot and a pinch of pepper to keep the edge.
- Garlic — It pushes the flavor toward something warmer, but it must not burn. Add it after the vegetables are already softened, just long enough for it to smell good without becoming bitter.
- Broth — It stretches the soup while giving it body. Chicken or vegetable broth works very well; use low-sodium if possible, because Parmesan already adds a real saltiness.
