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1. Add tomatoes and basil leaves to blend. Puree until smooth.
2. Transfer tomatoes to bowl, cover tightly with plastic wrap and refrigerate.
3. Add cream to saucepan. Heat over medium heat.
4. Stir in Parmesan cheese and cook until cheese is melted and mixture is smooth.
5. Season with pepper. Remove saucepan from heat.
6. Transfer cheese mixture to small bowl. Cool for 5 minutes, and then cover with plastic wrap and freeze.
7. Strain tomato mixture to remove peels and seeds.
8. Use small spoon to make frozen cheese into small bowls.
9. Place frozen Parmesan balls in center of chilled soup bowls.
10. Ladle tomato soup into soup bowls.
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