Tomato Soup With Parmesan Croutons Recipe

Name: Tomato Soup With Parmesan Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 cups 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 cups Freshly Shredded Parmesan Cheese; Fresh Basil, For Garnish

Servings: persons

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 cups 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 cups Freshly Shredded Parmesan Cheese
Fresh Basil, For Garnish

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.
2
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.
3
Serve soup with one or two croutons on top and a little bit of basil.
4
NOTE: Recipe can easily be halved!

691

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: SOUP, 1 Tablespoon Butter, 1 Tablespoon Olive Oil, 1 clove Garlic, Minced Fine Or Grated, and more.

Yes, Tomato Soup With Parmesan Croutons falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tomato Soup With Parmesan Croutons

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions