Tomato Parmesan Soup with Grilled Cheese Croutons
By
Cathy Jacobsen
@Cathycooks2
1
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!
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!
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
How to Make Tomato Parmesan Soup with Grilled Cheese Croutons
- 1Melt 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. - 2Add 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. - 3For 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
