TOMATO SOUP WITH PARMESAN CROUTONS
Provided by Ree Drummond : Food Network
Time 50m
Yield 12 servings
Number Of Ingredients 16
Steps:
- For the soup: In a large pot, heat the butter and oil over medium-high heat. Add the carrots, garlic and onions and stir and cook for 5 minutes. Add the tomato paste and cook, stirring, another 2 to 3 minutes. Add the canned tomatoes, broth, parsley and 1 cup water and stir. Bring to a boil, then reduce the heat, cover the pot and simmer for 15 minutes.
- Use an immersion blender to puree the mixture, still leaving some texture to the tomatoes. Add the cream, basil and some salt and pepper, and simmer for another 5 minutes.
- For the croutons: Drizzle the baguette rounds lightly with olive oil. Place little piles of Parmesan in a nonstick skillet. Place a baguette round on top of each pile. Turn on the heat to medium. Press with a spatula as you melt the cheese into each round. When set, flip to the other side to toast.
- Serve the soup with 1 or 2 croutons on top.
TOMATO SOUP WITH GRILLED CHEESE CROUTONS RECIPE BY TASTY
Name a better pair than tomato soup and grilled cheese-while we wait, we'll dig into this creamy soup and crouton combo. Rather than serving the grilled cheese as whole sandwiches, we cube ours into croutons and serve directly on top of the soup for crunchy, cheesy goodness in every bite.
Provided by Tasty
Categories Dinner
Time 45m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Make the soup: In a large pot or Dutch oven, melt the olive oil and butter together over medium-high heat. Add the onion and cook, stirring often, until softened and golden, about 7 minutes. Add the garlic and cook, stirring constantly, until aromatic, about 1 minute.
- Add the salt, pepper, thyme, red pepper flakes, sugar, tomatoes and their juices, vegetable stock, and basil. Bring to a boil, using a wooden spoon to break up the tomatoes. Reduce heat to low, cover, and simmer for 10 minutes.
- Remove the basil sprig, then use an immersion blender to blend the soup until smooth. Alternatively, ladle the soup into a standing blender, working in batches, and blend until smooth.
- Add the heavy cream to the soup, cover, and cook over low heat for 5 minutes, until warmed through.
- Make the croutons: On a cutting board, butter both sides of each slice of bread. Lay the cheese on 2 of the bread slices. Top with the other slices of bread, creating a sandwich.
- Heat a large pan over medium-low heat. Once the pan is warm, add the sandwiches and cook until golden brown on the underside, 2-3 minutes. Flip the sandwiches over and continue cooking until the other side golden brown and cheese is melted, about 2 minutes.
- Transfer the grilled cheese sandwiches to a cutting board and cut into 1-inch croutons.
- Serve the tomato soup topped with the grilled cheese croutons.
- Enjoy!
TOMATO SOUP WITH MOZZARELLA CROUTONS
Inspired by delivery pizza, this lighter dish gives you the flavors you love without the greasy feeling.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 11
Steps:
- Pulse tomatoes and liquid in a food processor until chopped. Heat oil and red pepper flakes in a saucepan over medium heat. Add garlic and onion. Cook, stirring, until onions are tender, about 6 minutes. Add tomatoes and stock and bring to a boil. Reduce to a simmer and stir occasionally, until slightly reduced, about 30 minutes. Puree until smooth; season with salt and pepper.
- Meanwhile, drizzle bread with oil. Toast in 375 degrees oven until it begins to turn golden, about 5 minutes. Top with mozzarella and return to oven. Cook until cheese begins to melt, about 1 minute more.
- Top with fresh basil, season with salt and pepper, and serve with soup.
Nutrition Facts : Calories 382 g, Cholesterol 45 g, Fat 9 g, Fiber 7 g, Protein 20 g, Sodium 981 g
ROASTED TOMATO SOUP WITH CROUTONS
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 1h35m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 500 degrees F.
- Prepare the tomatoes. In a large bowl, mix the tomatoes, 1/4 cup of the oil, the vinegar, garlic, salt, and pepper, to taste. Spread the tomatoes out on a non-reactive baking sheet. Roast the tomatoes in the oven until very dark in spots, 35 to 40 minutes. Remove and allow to cool a bit.
- Prepare the bruschetta. Cut the bread crosswise into slices about 1-inch thick (you will need 8 slices). Lightly brush the slices on both sides with oil and season with salt. Place the slices on a baking sheet and toast in the oven until the bruschetta are golden brown and just beginning to crisp, about 6 minutes.
- In a large saucepan over medium heat, combine remaining 1/4 cup oil, the onions, and a pinch of salt. Cook until the onions are very soft, 8 to 10 minutes, stirring occasionally. Add the 2 cups basil leaves and saute with the onions for about 1 minute.
- Add the roasted tomatoes and water to the saucepan. Bring the mixture to a simmer and cook for 10 minutes. Season with salt and pepper, to taste. Puree the tomato mixture in a blender. Start the motor at a slow speed and increase gradually. Alternatively you can use an immersion blender right in the pot. The mixture should be very smooth. You should have about 8 cups. You can prepare the soup to this point and refrigerate it. When ready to serve, pour the soup into a medium saucepan and bring it to a slow simmer over medium heat.
- Serve the soup. Place 1 bruschetta in the center of each shallow soup bowl. Pour the soup around each bruschetta. Garnish with torn basil leaves.
NEXT LEVEL TOMATO SOUP
Let the flavour of tomatoes shine through in our ultimate tomato soup. To get the best from tomatoes, we've used every trick we know to boost their flavour
Provided by Barney Desmazery
Categories Soup, Starter
Time 2h
Number Of Ingredients 13
Steps:
- Heat the oven to 200C/180C fan/gas 6. Line a large, shallow roasting tin with baking parchment and arrange the tomatoes in the tin, cut-side up. Season generously with salt, then scatter with the garlic, chilli (if using), 1 tsp of the sugar and the oregano. Drizzle with 1 tbsp of the vinegar and 1 tbsp of the olive oil. Roast for 45 mins until the tomatoes are shrivelled and have released plenty of juice.
- If making the croutons, tear the bread into small pieces and tip onto a baking tray. Drizzle with 2 tbsp olive oil and scatter with the parmesan, if using. Toss to coat the bread in the oil and cheese. Bake alongside the tomatoes for 20-25 mins, tossing a few times until golden and crunchy. Remove from the oven and set aside to cool. Will keep in an airtight container for a day.
- Meanwhile, set aside a large handful of basil leaves, reserving the stalks and remaining sprigs. Heat another 2 tbsp olive oil in a saucepan or frying pan over a medium-low heat and cook the onions with a little salt for 20 mins until soft and sticky. Stir in the rest of the sugar, then pour over the remaining vinegar. Bring to the boil, then simmer for 3-5 mins until the onions have broken down a little and the liquid is syrupy.
- Tip the tomatoes, along with their roasting juices, into the pan with the onions, then pour in the stock and scatter over the basil stalks and whole sprigs. Stir well and bring to the boil, then reduce the heat and simmer for 20 mins until the tomatoes have broken down into a chunky sauce. Remove from the heat and leave to cool slightly, then tip everything into a food processor or blender and blitz until the soup is as smooth as you like. Or, use a hand blender (you may need to blitz the soup in batches). For an even smoother soup, you can pass it through a sieve, if you like. Once completely cool, the soup will keep chilled in a non-metallic airtight container for up to three days or frozen for up to three months.
- Crush the reserved basil leaves with a pinch of salt to a paste using a pestle and mortar. Stir this into the remaining olive oil to make a bright green basil oil. Tip the soup into a clean pan and reheat until piping hot, then ladle into bowls. Drizzle with the basil oil, then scatter with the cheesy, crunchy croutons, if using.
Nutrition Facts : Calories 236 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 14 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
HOLLY'S HOMEMADE TOMATO SOUP WITH CROUTONS
This is the best! My close friend Holly would bring this over to me when I was recovering from a long illness. It took me 2 years to talk her into giving me the recipe, so guard it with your life, it's hard to come by!
Provided by 1 Cookin Texan 1954
Categories Vegetable
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Soup;.
- Saute' bacon, onion and garlic until onions are clear.
- Add tomatoes and cook 10 minutes.
- Place in a large stockpot and stir in flour,chicken stock, tomato paste and seasoning.
- Cook for 35 minutes.
- Puree' and add cream right before serving.
- Croutons;.
- Mix together and brown in a single layer on a cookie sheet.
Nutrition Facts : Calories 494, Fat 21.6, SaturatedFat 8.4, Cholesterol 44.6, Sodium 875.7, Carbohydrate 58.9, Fiber 4.4, Sugar 11.1, Protein 16.3
TOMATO SOUP WITH CHEESY GHOST CROUTONS
Kick off your night of trick-or-treating by making this hauntingly delicious recipe. It's just like having grilled cheese and tomato soup. We eat it every year on Halloween.-Elisabeth Larsen, Pleasant Grove, Utah
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 400°. In a large saucepan, heat oil over medium-high heat. Add onion and carrots; cook and stir 3-5 minutes or until tender. Add red pepper and garlic; cook 1 minute longer. Stir in tomatoes and broth; bring to a boil. Reduce heat; simmer, uncovered, 15 to 20 minutes., Meanwhile, place half-slices of bread 2 in. apart on two baking sheets lined with greased foil. Drape a quarter-slice of cheese over each piece. Cut olive slices to resemble eyes and mouths; top cheese with olive pieces. Bake until cheese is melted, 3-5 minutes. Cool slightly., Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender. Return to pan and stir in pesto, salt and pepper; heat through. Divide soup evenly among five bowls. Top each with ghost croutons. Serve immediately.
Nutrition Facts :
More about "tomato soup with mozzarella croutons recipes"
CREAMY TOMATO SOUP WITH GRILLED CHEESE “CROUTONS”
From damndelicious.net
CREAMY TOMATO SOUP WITH BAKED MOZZARELLA BALLS
From peasandcrayons.com
EASY TOMATO SOUP & GRILLED CHEESE CROUTONS | RECIPES
From barefootcontessa.com
TOMATO RICE SOUP WITH MOZZARELLA CROUTONS » RECIPES » …
From backyardfarms.com
CREAMY TOMATO SOUP WITH BUTTERY CROUTONS RECIPE
From foodandwine.com
TOMATO SOUP WITH HERBED CROUTONS - GIRL GONE GOURMET
From girlgonegourmet.com
TOMATO SOUP WITH MOZZARELLA CROUTONS - MEALPLANNERPRO.COM
From mealplannerpro.com
ROASTED TOMATO SOUP RECIPE WITH PARMESAN CROUTONS - FOOD DOLLS
From fooddolls.com
TOMATO SOUP WITH MOZZARELLA CROUTONS | HEALTHY SOUP RECIPES, …
From pinterest.com
TUSCAN TOMATO SOUP WITH ROSEMARY GARLIC CROUTONS
From joyfulhealthyeats.com
ROASTED TOMATO AND GARLIC SOUP WITH HOMEMADE CROUTONS
From thebutteredgnocchi.com
CREAMY TOMATO SOUP WITH CROUTONS - BECEL CANADA
From becel.ca
EASY TOMATO SOUP WITH GARLIC CROUTONS - THE COUNTRY COOK
From thecountrycook.net
TOMATO SOUP WITH MOZZARELLA CROUTONS RECIPE | RECIPE | TOMATO …
From pinterest.com
TOMATO SOUP WITH MOZZARELLA CROUTONS - FRAMED RECIPES
From sites.google.com
TOMATO SOUP WITH PESTO AND MOZZARELLA TOAST RECIPE
From greatbritishchefs.com
ROASTED TOMATO SOUP WITH GRILLED CHEESE CROUTONS
From simply-delicious-food.com
TOMATO SOUP WITH TOASTED CHEESE CROUTONS - DELISH
From delish.com
HOMEMADE CREAMY TOMATO SOUP WITH PARMESAN CROUTONS
From twokooksinthekitchen.com
TOMATO SOUP WITH CHEESE CROUTONS | RECIPE - KOSHER.COM
From kosher.com
TOMATO SOUP WITH PARMESAN CROUTONS - FOOD NETWORK CANADA
From foodnetwork.ca
TOMATO SOUP WITH CROUTONS RECIPE | MUTTI
From mutti-parma.com
TOMATO SOUP WITH MOZZARELLA CROUTONS : MAD HUNGRY
From madhungry.com
CREAM OF TOMATO SOUP AND CROUTONS - PINCH OF NOM
From pinchofnom.com
CREAMY TOMATO SOUP WITH CHEESE TOAST CROUTONS - SIMPLY STACIE
From simplystacie.net
TOMATO SOUP WITH GRILLED CHEESE CROUTONS - RECIPES | PAMPERED …
From pamperedchef.com
CREAMY TOMATO SOUP WITH GRILLED CHEESE CROUTONS
From ninjatestkitchen.com
TOMATO SOUP WITH GRILLED CHEESE AND BACON CROUTONS - COOK THE …
From cookthestory.com
CREAMY TOMATO SOUP WITH GARLIC CROUTONS - HELLO LITTLE HOME
From hellolittlehome.com
TOMATO SOUP WITH MOZZARELLA CROUTONS - TODAY.COM
From today.com
CROUTONS AND TOMATO RECIPES - SUPERCOOK.COM
From supercook.com
141 SENSATIONAL SOUP RECIPES TO WARM YOU UP THIS FALL AND YEAR …
From yahoo.com
HOW TO MAKE CHRIS HEMSWORTH'S SMOKY TOMATO & CHICKEN PASTA …
From allrecipes.com
TOMATO SOUP WITH CHEESE CROUTONS - HAVOCINTHEKITCHEN.COM
From havocinthekitchen.com
HOMEMADE TOMATO SOUP WITH GRILLED CHEESE CROUTONS
From eatathomecooks.com
THE BEST HOMEMADE TOMATO SOUP WITH CHEESY CROUTONS - CHEF …
From chefsavvy.com
ROASTED TOMATO SOUP WITH GRILLED CHEESE CROUTONS
From mostlyhomemademom.com
ROASTED TOMATO SOUP WITH GRILLED CHEESE CROUTONS
From deliciouslymediterranean.com
TOMATO, MOZZARELLA, BASIL & CROUTON SALAD ~ KING RECIPES
From gijilmolerku.com
TOMATO SOUP WITH GINGER AND MOZZARELLA CROUTONS | CROUTONS, …
From pinterest.ca
You'll also love