Tomato Soup with Parmesan Croutons

By Tarah716

Ingredients

• SOUP
• 1 Tablespoon Butter
• 1 Tablespoon Olive Oil
• 1 clove Garlic, Minced Fine Or Grated
• 1 whole Onion, Finely Diced
• 3 whole Large Carrots, Peeled And Finely Diced
• 2 Tablespoons Tomato Paste
• 3 cans (28 Ounces Each) Whole Tomatoes
• 32 ounces, fluid Vegetable Or Chicken Broth
• 1 cup Water
• 1/2 cup 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 Freshly Shredded Parmesan Cheese
• Fresh Basil, For Garnish

Details

Servings 12
Preparation time 10mins
Cooking time 40mins
Adapted from thepioneerwoman.com

Preparation

Step 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.

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!