Tomato Soup With Parmesan Croutons Recipes

TOMATO SOUP WITH PARMESAN CROUTONS

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!

FRESH TOMATO SOUP WITH BASIL AND PARMESAN CROUTONS

Steps:

• Gently heat the olive oil in a heavy-bottomed saucepan, then put in the onion and potato and let them soften slowly without browning. This takes 10 - 15 minutes. Now add the tomatoes, stir well, and let them cook for a minute. Pour the stock over the tomatoes, stir, season with salt and pepper and add the garlic. Cover and allow everything to simmer for 25 minutes. Meanwhile, you can make the croutons. Just place the oil and cubes of bread in a small bowl, stir them around until the oil is soaked up, then sprinkle in the Parmesan. Stir the cubes around to coat them in that as well, then spread them on a baking sheet and bake on a high shelf in the oven for 10 minutes or until they are crisp and golden (do put a kitchen timer on becuase it's so easy to forget all about them). Then allow them to cool and leave them on one side until the soup has had its cooking time. When the soup is ready, liquidise the whole lot in a blender or food processor and then pass the soup through a sieve to extract the skins and pips (if you need to blend the soup in batches, have a bowl to hand to put the first batch in). Now return the soup to the saucepan to re-heat, taste to check the seasoning and add the chopped basil. Serve with a swirl of creme fraiche, the croutons and a sprig of fresh basil. Alternatively, serve chilled.

ROASTED TOMATO SOUP WITH PARMESAN CROUTONS

Steps:

• Preheat the oven to 425 degrees F.
• Measure out 2 tablespoons of the reserved tomato juice and olive oil mixture from the Meal Prep Roasted Tomatoes. Place the bread on a rimmed baking sheet along with the leaves from 1 sprig of the reserved roasted rosemary and 1/2 teaspoon salt. Sprinkle with the reserved tomato-oil mixture and toss. Spread the bread out evenly and bake until brown and crispy, about 10 minutes. Immediately toss with the Parmesan; the residual heat will melt the Parmesan to the croutons. Set aside.
• While the croutons bake, remove and reserve the roasted garlic and remaining rosemary sprigs from the roasted tomatoes. Add the tomatoes with the remaining tomato juice and olive oil mixture to a blender with the leaves from the reserved rosemary sprigs. Set aside.
• Set a medium saucepan over medium heat and add the olive oil. Mince the reserved garlic. When the oil is hot, add the shallots and garlic and saute until the shallots soften and just begin to brown, 2 to 3 minutes; season with a pinch of salt. Transfer the mixture to the blender and blend on high speed until smooth.
• Pour the tomato mixture back into the saucepan and stir in the stock. Bring the mixture to a simmer over medium-high heat. Simmer until heated through, 8 to 10 minutes. Season the soup with 2 teaspoons salt. Stir in the cream, reduce the heat to medium-low and gently simmer 3 to 4 minutes. Turn off the heat, stir in the lemon juice and add more salt to taste. At this point, you can cool the soup completely and store in an airtight container in the refrigerator for up to 4 days or freeze for 2 to 3 months.
• When ready to serve, ladle the hot soup into bowls and top with the croutons, pepper and torn basil leaves.
• Preheat the oven to 425 degrees F.
• Toss together the tomatoes, olive oil, rosemary sprigs, garlic, 1 tablespoon salt and 1/2 teaspoon pepper in a large bowl until everything is evenly coated. Divide between 2 rimmed baking sheets and bake until the garlic begins to brown and the tomatoes just begin to burst, about 25 minutes. Let cool completely.
• Transfer the tomatoes, garlic, rosemary sprigs and tomato juice-olive oil mixture to an airtight container and refrigerate up to 4 days. Use these tomatoes to make soup, serve with eggs for breakfast, add to sandwiches or make into a pasta sauce for dinner.

TOMATO SOUP WITH PARMESAN CROUTONS

Steps:

• For the soup: In a large pot, heat the butter and oil over medium-high heat. Add the carrots, garlic and onions and stir and cook for 5 minutes. Add the tomato paste and cook, stirring, another 2 to 3 minutes. Add the canned tomatoes, broth, parsley and 1 cup water and stir. Bring to a boil, then reduce the heat, cover the pot and simmer for 15 minutes.
• Use an immersion blender to puree the mixture, still leaving some texture to the tomatoes. Add the cream, basil and some salt and pepper, and simmer for another 5 minutes.
• For the croutons: Drizzle the baguette rounds lightly with olive oil. Place little piles of Parmesan in a nonstick skillet. Place a baguette 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 the soup with 1 or 2 croutons on top.