Sue brought this in for the team to try and the appreciation was unanimous so we thought we’d share the recipe.
PARMESAN TOMATO CREOLE
1-11.5 oz can diced tomatoes
1.5 cups water
2 Tbsp. Oregano, dry
2 Tbsp. Basil, dry
3 cloves garlic (chopped)
1/3 cup sugar
1 can tomato paste
1 pint half & half
1 pint heavy cream
1 cup parmesan (shredded)
To taste salt & pepper
2 teaspoon Cajun seasoning
Place 1st 7 ingredients into soup pot. Stir together on medium high heat. Bring mixture to a simmer for 15 to 20 minutes.
Add tomato paste, a little at a time, until it is thick like marinara sauce and return to simmer. Add the half & half, heavy cream & parmesan cheese. Reduce the heat to low/medium and heat until hot and cheese has melted into the soup. (Use spoon & stir frequently so the cheese doesn’t settle to bottom.)
Taste & adjust seasoning (if you want sweeter, add more sugar). Add the Cajun seasoning at the end, if you want more go for it!!!!
“The recipe is from the Inn at Cedar Falls we have made it for a number of years and it is always a hit…best Tomato Soup I have ever eaten…how could it not be so much heavy cream and half and half.” Sue Lusk-Gleich