tomato parmesan soup with grilled cheese croutons

Ramsey, MN
Updated on Mar 14, 2013

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!

prep time 30 Min
cook time 30 Min
method Stove Top
yield 6 serving(s)

Ingredients

  • 4 tablespoons butter
  • 1 small onion chopped
  • 2 stalks celery chopped
  • 2 medium carrots chopped
  • 1 clove garlic chopped
  • 1 teaspoon oregano dried
  • 1 tablespoon basil dried
  • 4 tablespoons all purpose flour
  • 2 cans organic chopped tomatoes and liquid
  • 4 cups chicken stock
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 cups half and half
  • 1 cup parmesan cheese

How To Make tomato parmesan soup with grilled cheese croutons

  • 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.
  • Step 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.
  • Step 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

Discover More

Category: Cream Soups
Keyword: #Cream
Keyword: #cheese
Keyword: #Parmesan
Keyword: #grilled
Keyword: #Tomato
Ingredient: Vegetable
Culture: American
Method: Stove Top

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