SOUPER SALAD RECIPES 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!

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