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
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4 Tbspbutter
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1 smallonion chopped
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2 stalk(s)celery chopped
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2 mediumcarrots chopped
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1 clovegarlic chopped
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1 tsporegano dried
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1 Tbspbasil dried
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4 Tbspall purpose flour
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2 can(s)organic chopped tomatoes and liquid
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4 cchicken stock
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1 tspkosher salt
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1/2 tspblack pepper
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2 chalf and half
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1 cparmesan cheese
How to Make Tomato Parmesan Soup with Grilled Cheese Croutons
- 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. - 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. - 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
