Tomato soup with cheese croutons

Votes: 3

Time: 50 min.
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 231, total fat 14 G., saturated fats 5 G., proteins 8 G., carbohydrates 21 G., fiber 5 G., cholesterol 23 mg, sodium 807 mg, sugar 9 G.

A delicious, easy-to-make tomato soup with the most delicious croutons you've ever eaten! Ree Drummond's thick and rich tomato soup will delight the whole family. It's hard to resist its warming, spicy aroma, especially the Parmesan-crusted croutons it comes with. Make more croutons—they'll disappear in no time!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Soup

1 tbsp. butter
1 tbsp. l. olive oil
3 large carrots, peeled and finely diced
1 clove of garlic, grated on a coarse grater
1 medium onion, finely diced
2 tbsp tomato paste
3 cans of 800g canned whole tomatoes
4 cups vegetable or chicken broth
2 tbsp finely chopped fresh parsley
0.5 cups heavy cream
2 tablespoons chopped fresh basil
Special equipment: immersion blender

Croutons

Half a baguette, sliced into rounds
Olive oil
0.5 tbsp. grated parmesan

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: tomatoes, carrot, toast, Parmesan cheese, tomato paste, cream, basil

Cooking the dish according to the recipe:

Soup:

In a large saucepan, heat the butter and vegetable oil over medium-high heat. Add the carrots, garlic, and onion, stir, and cook for 5 minutes. Add the tomato paste and cook, stirring, for another 2–3 minutes. Add the canned tomatoes, broth, parsley, and 1 cup of water and stir. Bring to a boil, then reduce the heat, cover, and simmer for 15 minutes.
Puree the soup with an immersion blender, preserving some of the texture of the tomatoes. Add the cream, basil, a little salt and pepper, and simmer for another 5 minutes.

Croutons:

Lightly drizzle the baguette slices with olive oil. Place small mounds of Parmesan cheese in a nonstick skillet. Place a round baguette on top of each mound. Increase the heat to medium. Press down with a spatula until the cheese melts and adheres to the bread. Flip the bread over to toast the other side.
Serve the soup garnished with 1-2 croutons.

Categories:

recipe / Calorie content of prepared meals / Blender / Summer dishes / Soups / Creamy soups / Cream soups / Ree Drummond