3. Homemade Tomato Soup With Parmesan Croutons
When I was a little girl my mom would always serve my siblings and I tomato soup and grilled cheese sandwiches. Now, mom wouldn’t always make her soup from scratch and many times turned to the helpful expertise of Campbells. But, that was always okay with me.
It was the love she put into serving her children a hot lunch on a cold day that always made me smile. That was my mom, always serving others before herself. My mom always made a point to have great food on the table.
Even when money was tight my mother never not served us something wholesome and delicious. I like to think that I am carrying on this tradition with my own family.
I love cooking for them and filling their bellies with nourishing foods like this homemade tomato soup and parmesan crouton recipe. This recipe is super easy to make and will certainly fill up the bellies of your hungry brood.
Ingredients
1 Tablespoon Land O Lakes Butter
1 Tablespoon Bertolli Olive Oil
1 clove Garlic, Minced Fine Or Grated
1 whole Onion, Finely Diced
3 whole Large Carrots, Peeled And Finely Diced
2 Tablespoons Hunt’s Tomato Paste
3 cans (28 Ounces Each) Hunt’s Whole Tomatoes
32 ounces, fluid College Inn Vegetable Or Chicken Broth
1 cup Water
1/2 cup Borden Heavy Cream
Salt And Pepper, to taste
2 Tablespoons Minced Fresh Parsley
2 Tablespoons Chopped Fresh Basil
Croutons
1/2 whole Baguette, Sliced Into Rounds
1/2 cup Kraft Freshly Shredded Parmesan Cheese
Fresh Basil, For Garnish
Instructions
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.
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.
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Quick Tip: Serve this soup with grilled cheese sandwiches for a complete meal.
Thank you to The Pioneer Woman for this great recipe.
