PARMESAN CROUTONS RECIPES

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TOMATO SOUP WITH PARMESAN CROUTONS - THE PIONEER WOMAN



Tomato Soup with Parmesan Croutons - The Pioneer Woman image

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

Provided by Ree Drummond

Categories     main dish    soup

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 12 servings

Number Of Ingredients 18

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 c. Water
1/2 c. Heavy Cream
Salt And Pepper, to taste
2 tbsp. Minced Fresh Parsley
2 tbsp. Chopped Fresh Basil
Croutons
1/2 whole Baguette, Sliced Into Rounds
1/2 c. Freshly Shredded Parmesan Cheese
Fresh Basil, For Garnish

Steps:

  • 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.NOTE: Recipe can easily be halved!

BUTTERNUT SQUASH SOUP RECIPE | JAMIE OLIVER SOUP RECIPES



Butternut squash soup recipe | Jamie Oliver soup recipes image

A totally delicious spiced squash soup, served with mega cheese on toast for dunking.

Total Time 55 minutes

Yield 8

Number Of Ingredients 14

2 red onions
2 carrots
4 cloves garlic
2 sticks of celery
½ - 1 fresh red chilli
2 sprigs fresh rosemary
olive oil
16 fresh sage leaves
2 kg butternut squash, onion squash or musque de Provence
2 litres organic chicken or vegetable stock
extra virgin olive oil
extra virgin olive oil
16 slices of ciabatta bread
Parmesan cheese

Steps:

    1. Peel and finely chop the onions, carrots and garlic, then trim and finely chop the celery. Deseed and finely chop the chilli. Pick and finely chop the rosemary.
    2. Heat a couple of lugs of olive oil in a large saucepan over a medium heat, add the sage leaves and fry for 30 seconds, or until crisp, then remove to kitchen paper.
    3. Place the pan of flavoured oil back on the heat, add the onion, carrot, garlic, celery, chilli, rosemary and a good pinch of sea salt and black pepper, then cook gently for 10 minutes, or until sweet and soft.
    4. Meanwhile, halve, deseed and rough chop the squash. When the time's up, add the squash and stock to the pan. Bring to the boil and simmer for 30 minutes.
    5. For the croutons, drizzle a little olive oil over the ciabatta, pat it in, then finely grate and press some grated Parmesan on to each side. Place in a dry, non-stick pan and fry until golden on both sides.
    6. When the squash is tender, whiz the soup with a stick blender or pour it into a blender and pulse to a smooth purée – leave it slightly chunky, if you prefer.
    7. Season to perfection with salt and pepper, then divide between bowls, placing 2 croutons on top of each.
    8. Sprinkle with a few crispy sage leaves and drizzle with a swirl of quality extra virgin olive oil, then serve.

Nutrition Facts : Calories 266 calories, FatContent 7.8 g fat, SaturatedFatContent 2 g saturated fat, ProteinContent 9.3 g protein, CarbohydrateContent 43.5 g carbohydrate, SugarContent 17.6 g sugar, SodiumContent 3.13 g salt, FiberContent 7.6 g fibre

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    2. Squeeze in half the lemon juice, add 1 tablespoon of vinegar and 2 tablespoons of extra virgin olive oil and mix to make your dressing.
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    2. Squeeze in half the lemon juice, add 1 tablespoon of vinegar and 2 tablespoons of extra virgin olive oil and mix to make your dressing.
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