TOMATO PARMESAN SOUP RECIPES

Name: Tomato Soup with Parmesan Croutons
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 12 servings
Ingredients: 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

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

Ingredients

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!

TOMATO SOUP RECIPE - NYT COOKING - RECIPES AND COOKIN…

Tomato Soup Recipe - NYT Cooking - Recipes and Cookin… image

This recipe, adapted from Ted's Bulletin, an upscale comfort food diner in Washington, makes a simple yet satisfying soup. A generous swirl of half and half adds richness, and the unexpected addition of honey lends a subtle, earthy sweetness. Just add grilled cheese.

Provided by Jennifer Steinhauer

Total Time 1 hours

Yield 8 servings

Number Of Ingredients 11

Ingredients

1/2 pound butter
1 pound onions about 3 medium, cut into 1/4-inch dice
1/2 cup all-purpose flour
4 28-ounce cans diced tomatoes
1 1/4 cups chicken broth
1/4 cup sugar
1 tablespoon kosher salt
1 teaspoon celery salt
3/4 teaspoon pepper
3/4 cup half-and-half
2 tablespoons honey

Steps:

In a large pot, melt the butter over medium-low heat. Add onions and cook gently, stirring occasionally, until soft and translucent, about 20 minutes.
Add flour and stir until mixture is slightly thickened and pale gold, about 3 minutes; do not allow to brown.
Stir in the tomatoes and their juices, chicken broth, sugar, salt, celery salt and pepper. Raise heat to medium until the liquid bubbles, then reduce heat to low. Simmer for 30 minutes, scraping the bottom of the pot frequently.
Stir in half-and-half and honey. Remove from heat and purée using a hand blender, or allow to cool until no longer steaming and purée in batches in a stand blender. Return to medium heat just until heated through. Serve hot.

Nutrition Facts : @context http//schema.org, Calories 402, UnsaturatedFatContent 9 grams, CarbohydrateContent 38 grams, FatContent 27 grams, FiberContent 9 grams, ProteinContent 6 grams, SaturatedFatContent 16 grams, SodiumContent 814 milligrams, SugarContent 25 grams, TransFatContent 1 gram

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