Tomato Soup with Parmesan Croutons
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
