This soup can be made with canned or fresh tomatoes. Or a combination of the two!
Start with lightly sautéing the garlic and rosemary. Add the olive oil to a hot, heavy skillet. Stir in the garlic and rosemary and sauté on low for just a minute or two.
Add the tomatoes, smoked paprika and lemon pepper, and simmer for about 5 to 10 minutes. Remove from the heat.
Allow to cool for about 10 minutes.
Put the tomato mixture in a blender with the remaining ingredients.
Blend until everything is smooth and well mixed.
Pour the mixture back into the pan. Stir in the parmesan cheese and simmer for about 15 to 20 minutes, stirring occasionally.
Garnish with croutons - great served with grilled cheese sandwiches!
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