Delicious Tomato Soup with Parmesan Croutons
Silky richness meets crunchy cheese rounds for a comforting, heartwarming meal.
Introduction
There’s something undeniably comforting about a warm bowl of tomato soup, especially when it’s paired with deliciously crispy Parmesan croutons. This recipe, inspired by Ree Drummond at The Pioneer Woman, offers a simple yet savory way to enjoy one of the most classic comfort foods. Whether you’re looking for a quick meal or a hearty lunch for a family gathering, this recipe is sure to please.
Ingredients
For this recipe, you will need the following ingredients:
For the Soup:
- 1 Tbsp Butter
- 1 Tbsp Olive Oil
- 1 clove Garlic, Minced Fine Or Grated
- 1 whole Onion, Finely Diced
- 3 whole Large Carrots, Peeled And Finely Diced
- 2 Tbsp Tomato Paste
- 3 cans (28 Ounces Each) Whole Tomatoes
- 32 oz fluid Vegetable Or 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
Instructions
Preparing this soup is straightforward and enjoyable. Here are the steps to follow:
Preparing the Soup
- In a large pot, heat the butter and olive oil over medium-high heat.
- Add the diced onion, minced garlic, and finely diced carrots. Stir and cook for about 5 minutes until the vegetables are tender.
- Stir in the tomato paste and let it cook for an additional 2 to 3 minutes.
- Add the canned tomatoes with their juice, broth, and water. Stir everything together and bring the mixture to a boil.
- Reduce the heat, cover the pot, and let the soup simmer for about 15-20 minutes. This step allows the flavors to meld together.
- Use an immersion blender to puree the soup until it reaches your desired consistency. You can leave some texture if you prefer.
- Stir in the heavy cream to give the soup a creamy texture. Add salt, pepper, parsley, and basil to taste.
- Let the soup simmer for a few more minutes to allow the flavors to meld together.
Preparing the Parmesan Croutons
- Cut a baguette into rounds and drizzle them lightly with olive oil.
- Place small piles of grated Parmesan cheese in a nonstick skillet.
- Place a crostini round on top of each pile of cheese.
- Turn the heat to medium and press the cheese into the crostini using a spatula.
- Once the cheese is melted and starting to bubble, carefully flip the croutons over to toast the other side.
Serving Suggestions
Serve the soup hot, topped with a couple of Parmesan croutons and a sprinkle of fresh basil. This dish is perfect for a cozy evening meal or a casual gathering with friends.
FAQs
Q: Can I adjust the consistency of the tomato soup?
A: Yes, you can control the consistency by using an immersion blender. If you prefer a smoother soup, blend it until it’s completely smooth. If you like a bit of texture, blend it only halfway.
Q: How do I store leftover soup?
A: You can store leftover soup in the refrigerator for up to 5 days. Alternatively, you can freeze it for up to 3 months and reheat it when needed.
Q: Can I make the soup without heavy cream?
A: Yes, you can make the soup without heavy cream. Simply omit it or substitute it with a non-dairy alternative, such as coconut cream or almond milk, if desired.
Q: How do I freeze the croutons?
A: The croutons can be made ahead of time and frozen for later use. Simply place them on a baking sheet, let them freeze, and then transfer them to an airtight container or freezer bag.
Conclusion
This recipe for tomato soup with Parmesan croutons is a delightful and satisfying meal that combines the warmth of a classic soup with the crunch of crispy cheese croutons. Perfect for chilly days or special occasions, this dish is sure to become a favorite in any household.
References
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