Tomato Soup With Parmesan Croutons

Total Time:
45 min
10 min
35 min

12 servings

  • Soup:
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 3 large carrots, peeled and finely diced
  • 1 clove garlic, grated on a rasp grater
  • 1 medium onion, finely diced
  • 2 tablespoons tomato paste
  • Three 28-ounce cans whole tomatoes
  • 4 cups vegetable or chicken broth
  • 2 tablespoons finely minced fresh parsley
  • 1/2 cup heavy cream
  • 2 tablespoons chopped fresh basil
  • Salt and freshly ground black pepper
  • Croutons:
  • 1/2 baguette, sliced into rounds
  • Olive oil, for drizzling
  • 1/2 cup grated Parmesan
  • Special equipment: an immersion blender
  • For the soup: In a large pot, heat the butter and oil over medium-high heat. Add the carrots, garlic and onions and stir and cook for 5 minutes. Add the tomato paste and cook, stirring, another 2 to 3 minutes. Add the canned tomatoes, broth, parsley and 1 cup water and stir. Bring to a boil, then reduce the heat, cover the pot and simmer for 15 minutes.

  • Use an immersion blender to puree the mixture, still leaving some texture to the tomatoes. Add the cream, basil and some salt and pepper, and simmer for another 5 minutes.

  • For the croutons: Drizzle the baguette rounds lightly with olive oil. Place little piles of Parmesan in a nonstick skillet. Place a baguette 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 the soup with 1 or 2 croutons on top.

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