Recipe courtesy of Ree Drummond
Episode: Souper Good
Save Recipe Print
Tomato Soup With Parmesan Croutons
Total:
50 min
Active:
35 min
Yield:
12 servings
Level:
Easy
Total:
50 min
Active:
35 min
Yield:
12 servings
Level:
Easy

Ingredients

Soup:
Croutons:

Directions

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.

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Easy Tomato Soup & Grilled Cheese Croutons

Recipe courtesy of Ina Garten

Best Tomato Soup Ever

Recipe courtesy of Ree Drummond

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Cream of Fresh Tomato Soup

Recipe courtesy of Ina Garten

Quick Creamy Tomato Soup

Recipe courtesy of Rachael Ray

Roasted Tomato Soup with Croutons

Recipe courtesy of Michael Chiarello

Tomato Soup with Grilled Cheese Croutons

Recipe courtesy of Valerie Bertinelli

Summer Tomato Soup with Basil and Croutons

Recipe courtesy of Laura Calder

Easy Tomato Soup and Grilled Cheese Croutons

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Latest Stories