In her Staying Home special, Ree Drummond turns canned tomato soup on its head in this easy at-home recipe that’s comforting, simple and can be made with ingredients that you probably already have in your kitchen. Golden croutons made from thick-cut garlic-parmesan Texas toast make for the perfect accompaniment to this hearty lunchtime soup. The pantry-friendly dish starts with store-bought pesto, condensed tomato soup and dried herbs before Ree adds a large splash of heavy cream (if you have it on hand) to make for a creamy, velvety finish.
The Pioneer Woman’s Tomato Soup 2.0
Active Time: 10 minutes
Total Time: 30 minutes
Garlic Bread Croutons
6 pieces store-bought frozen garlic cheese bread, cut into large cubes (about 1 inch)
1/4 cup freshly grated Parmesan
1/4 cup olive oil
3 Tbsp jarred pesto, plus more for serving
About 50 oz condensed tomato soup (I’m using one 26-oz can and two 10.75-oz cans)
One 14.5-oz can diced tomatoes
1/2 cup freshly grated Parmesan, plus more for serving
2 Tbsp sherry cooking wine
1 Tbsp dried parsley leaves
Kosher salt and freshly ground black pepper
3 to 4 Tbsp heavy cream
1. For the garlic bread croutons: Preheat the oven to 425°F.
2. Toss the cubed garlic bread with the Parmesan and place on a baking sheet. Bake until golden and crisp, 7 to 8 minutes. Set aside.
3. For the soup: In a saucepot over medium heat, add the olive oil and jarred pesto. Cook the pesto for a couple minutes to allow the flavours to come out. Add the tomato soup, diced tomatoes, Parmesan, sherry, dried parsley and about half the amount of water listed in the soup can instructions. Season with salt and pepper. Bring to a simmer and simmer until heated through. Stir in the cream.
4. Serve the soup in bowls and top with the garlic bread croutons. Sprinkle over some additional Parmesan and drizzle with pesto. Serve extra croutons on the side.
Want to finish off with something sweet? Try Ree Drummond’s rustic strawberry tart.