Name: Tomato Soup with Cheesy Croutons
Total time: PT2100.0S
Yield: 2
Ingredients: 1 tablespoon Extra-Virgin Olive Oil; 2 clove Garlic; 1 can Crushed Tomatoes; 1/4 teaspoon Crushed Red Pepper Flakes; 1/8 teaspoon Salt; 1/4 teaspoon Dried Oregano; 1 pinch Granulated Sugar; 1/8 cup Heavy Cream; 1 tablespoon Fresh Basil; 2 tablespoon Water; 1 Whole Wheat Baguette; 2 tablespoon Extra-Virgin Olive Oil; 1 tablespoon Parmesan Cheese; 1 tablespoon Fresh Parsley; 2 clove Garlic

Creamy homemade tomato soup recipe with whole wheat cheese, herb breadcrumbs, and topped with fresh basil.

Peanut-Free

Tree Nut-Free

Fish-Free

Cheese

Appetizers

American

Oven

Stove

Sugar-Free

Weeknight Dinners

Beginner

Low Salt

Egg-Free

Nut-Free

Soy-Free

Low-Sugar

Pescatarian

Comfort Food

Lunch

Shellfish-Free

Dinner

Vegetarian

Italian

Side Dish

Vegetables

Soups & Stews

Tomato Soup with Cheesy Croutons

calories

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Extra-Virgin Olive Oil

tablespoon

Garlic

clove

Crushed Tomatoes

Crushed Red Pepper Flakes

teaspoon

Salt

Dried Oregano

Granulated Sugar

pinch

Heavy Cream

Fresh Basil

Water

Homemade Whole Wheat Cheesy Croutons

Whole Wheat Baguette

Parmesan Cheese

Fresh Parsley

Preheat oven to 350 degrees F (180 degrees C).

Add {@1:} to a large bowl. Drizzle {@0:} over the bread and toss in {@2:}, {@3:}, and {@4:}. Place croutons on a baking sheet and cook for 15 minutes or until golden brown.

Add Whole Wheat Baguette (1 N/A) [cubed] to a large bowl. Drizzle Extra-Virgin Olive Oil (2 tablespoon) [No Prep] over the bread and toss in Parmesan Cheese (1 tablespoon) [grated], Fresh Parsley (1 tablespoon) [chopped], and Garlic (2 clove) [minced, No Prep]. Place croutons on a baking sheet and cook for 15 minutes or until golden brown.

Add Whole Wheat Baguette (1) to a large bowl. Drizzle Extra-Virgin Olive Oil (2 Tbsp) over the bread and toss in Parmesan Cheese (1 Tbsp), Fresh Parsley (1 Tbsp), and Garlic (2 cloves). Place croutons on a baking sheet and cook for 15 minutes or until golden brown.

Add {@0:} to a medium sauce pan. Over medium heat add  {@1:} and cook for 1 minute.

Add Extra-Virgin Olive Oil (1 tablespoon) to a medium sauce pan. Over medium heat add  Garlic (2 clove) [minced] and cook for 1 minute.

Add Extra-Virgin Olive Oil (1 Tbsp) to a medium sauce pan. Over medium heat add  Garlic (2 cloves) and cook for 1 minute.

Add the {@2:}, {@0:}, {@1:}, {@4:}, and {@3:}. Bring to a slight simmer and cook for about 5 minutes stirring frequently.

Add the Crushed Tomatoes (1 can), Crushed Red Pepper Flakes (1/4 teaspoon), Granulated Sugar (1 pinch), Salt (1/8 teaspoon), and Dried Oregano (1/4 teaspoon). Bring to a slight simmer and cook for about 5 minutes stirring frequently.

Add the Crushed Tomatoes (1 can), Crushed Red Pepper Flakes (1/4 tsp), Granulated Sugar (1 pinch), Salt (1/8 tsp), and Dried Oregano (1/4 tsp). Bring to a slight simmer and cook for about 5 minutes stirring frequently.

Stir in {@1:} and {@2:}. Take the soup off the heat and add the {@0:}. Sprinkle with croutons and serve.

Stir in Heavy Cream (1/8 cup) and Water (2 tablespoon). Take the soup off the heat and add the Fresh Basil (1 tablespoon) [thinly sliced]. Sprinkle with croutons and serve.

Stir in Heavy Cream (1/8 cup) and Water (2 Tbsp). Take the soup off the heat and add the Fresh Basil (1 Tbsp). Sprinkle with croutons and serve.

Tomato Soup with Cheesy Croutons

35MINS

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions

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