Follow:

Tomato soup with garlic parmesan croutons

Tomato soup with garlic parmesan croutons

This weekend it snowed. And snowed, and snowed, and it’s STILL snowing… so naturally, I spent Sunday afternoon making soup. I love making tomato soup. It reminds me of winter days during my childhood, siting in my Grandmother’s kitchen and slurping warm bowls of Campbell’s, most often with a grilled cheese on the side. These days I make it myself because it’s fairly simple to do and tastes oh so fresh when you use ripe tomatoes. For this version I decided to up my game and add homemade croutons, which are also incredibly easy to make and incredibly delicious. What’s the best way to store the leftovers, if you have any? Don’t ask me I ate them all like they were chips while watching TV later in the evening! They were that good. Lol.

I had actually begun to dream that winter was drawing to a close the past couple of weeks. It had been so warm, the snow was melting, the days were getting longer, then wham. Blizzard. So now I’m back in winter mode. But I don’t mind a blizzard every once and a while because it is the perfect excuse to stay inside, be cozy, and make soup. Besides making soup, we spent the weekend baking, doing art, playing with lego and watching March of the Penguins (Emmylou is a bit penguin obsessed at the moment), and I don’t even feel guilty about being so lazy because of the weather! We always have such a busy spring because of the holidays and all of the birthdays in our family, so I will take advantage of this slow time while I can.

This upcoming weekend I have a few Valentine’s Day activities planned, like making cards with Emmylou, and seeing what else we can use our new heart shaped cookies cutters for (pancakes?). And maybe we will go outside. It’s a definite possibility. Haha.

Tomato soup with garlic parmesan croutons

Tomato soup with garlic parmesan croutons

Tomato soup with garlic parmesan croutons

Tomato soup with garlic parmesan croutons

Tomato soup with garlic parmesan croutons

Tomato soup with garlic parmesan croutons

Tomato soup with garlic parmesan croutons

Tomato soup with garlic parmesan croutons

This easy to make Cream of Tomato Soup Recipe will transport you back to your childhood. Homemade croutons up the wow-factor.
Tomato soup with garlic parmesan croutons

Ingredients

Garlic parmesan croutons

Instructions

Tomato soup
  1. Dice onion and garlic. Sauté onion in olive oil in until translucent (about 5 minutes) in large, heavy bottomed soup pot. Add garlic and sauté for another couple of minutes. Add vegetable broth, milk and tomato pate and stir until combined.
  2. Chop tomatoes and thinly sliced carrots, and add to pot. Add basil and salt and pepper. Bring to a boil, then reduce to simmer for about fifteen minutes, until carrots start to soften. Add parmesan and stir until it begins to melt.
  3. Very carefully pour soup mixture into a high speed blender and blend until smooth. You might need to do it in two batches. Return to pot to keep warm while you make the croutons.
Garlic parmesan croutons
  1. Pre-heat oven to 350 degrees F.
  2. Slice bread into small squares. Heat butter in sauce pan, add garlic powder, then add bread cubes and mix around until each piece is covered in the butter/garlic. Spread bread on a baking sheet, then sprinkle cheese over the bread. Bake for 15-17 minutes, until bread is crisp.
  3. Spoon soup into bowls and top with croutons and parmesan.
Share
Previous Post Next Post

You may also like

No Comments

Leave a Reply