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Tomato Soup with Parmesan Croutons

Tomato Soup with Parmesan Croutons
Prep Time
10 min
Cook Time
35 min
Yields
12 servings

Served up for lunch or dinner, this is a rustic tomato soup with carrots, garlic and herbs and served with crunchy homemade Parmesan croutons.

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ingredients

Soup

1
Tbsp butter
1
Tbsp olive oil
3
carrots, peeled and finely diced
1
clove garlic, grated on a rasp grater
1
medium onion, finely diced
2
Tbsp tomato paste
3
(28-oz) cans whole tomatoes
4
cups vegetable or chicken broth
2
Tbsp fresh parsley, finely minced
½
cup heavy cream
2
Tbsp fresh basil, chopped
Salt and freshly ground black pepper

Croutons

½
baguette, sliced into rounds
Olive oil, for drizzling
½
cup grated Parmesan
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directions

Step 1

In a large pot, heat the butter and oil over medium-high heat. Add the carrots, garlic and onions and stir and cook for 5 minutes. Add the tomato paste and cook, stirring, another 2 to 3 minutes. Add the canned tomatoes, broth, parsley and 1 cup water and stir. Bring to a boil, then reduce the heat, cover the pot and simmer for 15 minutes.

Step 2

Use an immersion blender to puree the mixture, still leaving some texture to the tomatoes. Add the cream, basil and some salt and pepper, and simmer for another 5 minutes.

Step 3

For the croutons: Drizzle the baguette rounds lightly with olive oil. Place little piles of Parmesan in a nonstick skillet. Place a baguette round on top of each pile. Turn on the heat to medium. Press with a spatula as you melt the cheese into each round. When set, flip to the other side to toast.

Step 4

Serve the soup with 1 or 2 croutons on top.

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