Tomato Soup with Parmesan Croutons


Serves: 12

This soup is so scrumptious, warm, satisfying, and luscious, and easy, making it perfect for a busy fall week night.


Prep Time:
Cook Time:
Total Time:

Ingredients:

soup
1 tablespoon butter
1 tablespoon olive oil
1 clove garlic, minced fine or grated
1 whole onion, finely diced
3 whole large carrots, peeled and finely diced
2 tablespoons tomato paste
3 cans (28 ounces each) whole tomatoes
32 ounces , fluid vegetable or chicken broth
1 cup water
1/2 cup heavy cream
salt and pepper, to taste
2 tablespoons minced fresh parsley
2 tablespoons chopped fresh basil
croutons
1/2 whole baguette, sliced into rounds
1/2 cup freshly shredded Parmesan cheese
fresh basil, for garnish

Directions:

In a large pot, heat butter and oil over medium-high heat, then add onion, garlic, and carrots. Stir and cook for 5 minutes. Add tomato paste and stir it in, cooking for another 2-3 minutes. Add canned tomatoes with their juice, broth, and water. Stir together and bring to a boil, then reduce the heat, cover the pot, and simmer for 15-20 minutes, longer if you have time. Use an immersion blender to puree, still leaving some texture to the tomatoes. Add cream, salt, pepper, parsley, and basil, and simmer for another 5 minutes.

To make the croutons, drizzle crostini rounds lightly with olive oil. Place little piles of Parmesan in a nonstick skillet. Place a crostini 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.

Serve soup with one or two croutons on top and a little bit of basil.

NOTE: Recipe can easily be halved!

Source: thepioneerwoman.com


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