thepioneerwoman5.0
Tomato Soup with Parmesan Croutons
I made this luscious soup on Saturday’s “Souper Good” episode on Food Network, and it’s also going to be in my next cookbook, which, if I play my card
👥 12 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 10 min🔥 Cook: 30 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●blender
- ●skillet
- ●spatula
📝 Preparation Steps
1
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.
Garlic, Minced Fine Or Grated1 clove(28 Ounces Each) Whole Tomatoes3 cans. Chopped Fresh Basil2 tbspFresh Basil, For Garnish
2
3
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.
(28 Ounces Each) Whole Tomatoes3 cansCroutons
4
5
Serve soup with one or two croutons on top and a little bit of basil.
SOUP(28 Ounces Each) Whole Tomatoes3 cansCroutons. Chopped Fresh Basil2 tbspFresh Basil, For Garnish
6
NOTE: Recipe can easily be halved!
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