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: 1 tablespoon butter; 1 tablespoon olive oil; 3 large carrots, peeled and finely diced; 1 clove garlic, grated on a rasp grater; 1 medium onion, finely diced; 2 tablespoons tomato paste; Three 28-ounce cans whole tomatoes; 4 cups vegetable or chicken broth; 2 tablespoons finely minced fresh parsley; 1/2 cup heavy cream; 2 tablespoons chopped fresh basil; Salt and freshly ground black pepper; 1/2 baguette, sliced into rounds; Olive oil, for drizzling; 1/2 cup grated Parmesan; Special equipment: an immersion blender

Servings: persons

1 tablespoon butter
1 tablespoon olive oil
3 large carrots, peeled and finely diced
1 clove garlic, grated on a rasp grater
1 medium onion, finely diced
2 tablespoons tomato paste
Three 28-ounce cans whole tomatoes
4 cups vegetable or chicken broth
2 tablespoons finely minced fresh parsley
1/2 cup heavy cream
2 tablespoons chopped fresh basil
Salt and freshly ground black pepper
1/2 baguette, sliced into rounds
Olive oil, for drizzling
1/2 cup grated Parmesan
Special equipment: an immersion blender

1
For the soup: In a large pot, heat the butter and oil over medium-high heat.
2
Add the carrots, garlic and onions and stir and cook for 5 minutes.
3
Add the tomato paste and cook, stirring, another 2 to 3 minutes.
4
Add the canned tomatoes, broth, parsley and 1 cup water and stir.
5
Bring to a boil, then reduce the heat, cover the pot and simmer for 15 minutes.
6
Use an immersion blender to puree the mixture, still leaving some texture to the tomatoes.
7
Add the cream, basil and some salt and pepper, and simmer for another 5 minutes.
8
For the croutons: Drizzle the baguette rounds lightly with olive oil.
9
Place little piles of Parmesan in a nonstick skillet.
10
Place a baguette round on top of each pile.
11
Turn on the heat to medium.
12
Press with a spatula as you melt the cheese into each round.
13
When set, flip to the other side to toast.
14
Serve the soup with 1 or 2 croutons on top.

656

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 16 ingredients. The key ingredients include: 1 tablespoon butter, 1 tablespoon olive oil, 3 large carrots, peeled and finely diced, 1 clove garlic, grated on a rasp grater, 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