Tomato Parmesan Soup with Grilled Cheese Croutons

Cathy Jacobsen

By
@Cathycooks2

Hands Down...This is the best tomato soup I have ever tried and that is saying a lot because I am a self proclaimed tomato soup critic.
This is slightly chunky so if you prefer to blend it a hand blender works wonders. The grilled cheese croutons are a favorite for kids and adults alike!


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Comments:

Serves:

6

Prep:

30 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

4 Tbsp
butter
1 small
onion chopped
2 stalk(s)
celery chopped
2 medium
carrots chopped
1 clove
garlic chopped
1 tsp
oregano dried
1 Tbsp
basil dried
4 Tbsp
all purpose flour
2 can(s)
organic chopped tomatoes and liquid
4 c
chicken stock
1 tsp
kosher salt
1/2 tsp
black pepper
2 c
half and half
1 c
parmesan cheese

Directions Step-By-Step

1
Melt butter in 3 qt saucepan. Add Onions, Celery and Carrots,Garlic Oregano and Basil. Cook for 5 minutes or until the vegetables begin to soften.
Add flour and cook for 3-4 minutes until light brown in color.
2
Add tomatoes with liquid ,then add Chicken Stock. Cook over medium heat until vegetables are soft and soup has thickened.
Add salt, Pepper, Parmesan and half & half.
3
For Grilled Cheese Croutons:

Cut crusts off any type of sandwich bread, place a slice of cheddar in the middle and butter the outside. Grill on a griddle of saute pan until cheese is melted and the bread is toasted. Slice into 1-2 "cubes and place on top of the soup.
Serve immediately

About this Recipe

Course/Dish: Cream Soups, Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy