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Tomato Soup with Parmesan Croutons

Tomato Soup with Parmesan Croutons

Difficulty: Easy, Cook Time: 30 Minutes, Calories: 30, Servings: 12 Servings, Core Ingredient: Tomato

Description: Healthy tomato soup with smooth texture. It may be served hot or cold with garnish.


For the Soup:
1 Tbsp. Butter
1 Tbsp. Olive Oil
1 clove Garlic, Minced or Grated
1 whole Onion, Finely Diced
3 whole Large Carrots, Peeled and Diced
2 Tbsp. Tomato Paste
3 cans (28 Ounces Each) Whole Tomatoes
32 ounces, Chicken Broth
1 cup Water
1/2 cup Heavy Cream
Salt And Pepper, to taste
2 Tbsp. Minced Fresh Parsley
2 Tbsp. Chopped Fresh Basil

For the Croutons:
1/2 whole Baguette, Sliced Into Rounds
1/2 cup Freshly Shredded Parmesan Cheese
Fresh Basil, For Garnish


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 a 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!

This recipe was simple! Right? Give us your feedback in the comments below!

Self-professed gardener. Often found poking nose into the fridge. Determined to cook and try every dish on the planet, one at a time. #getspicesgetcooking

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