tomato parmesan soup with grilled cheese croutons
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 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.
-
Step 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.
-
Step 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
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Cream Soups
Category:
Vegetable Soup
Tag:
#Quick & Easy
Tag:
#For Kids
Tag:
#Healthy
Keyword:
#Cream
Keyword:
#cheese
Keyword:
#Parmesan
Keyword:
#grilled
Keyword:
#Tomato
Ingredient:
Vegetable
Culture:
American
Method:
Stove Top
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