This soup is delicious, easy to make, and perfect for a cold autumn day. The parmesan adds a satisfying creaminess to the classic tomato base.
STEP ONE – Preparations
- Get out a large soup pot.
- Get out a blender or food processor.
STEP TWO – Make the Soup
1 tablespoon of unsalted butter
½ a medium onion
3 garlic cloves
1 teaspoon of Italian seasoning – mix of fresh or dried basil, oregano, thyme and parley
½ a teaspoon of red pepper flakes
Salt and pepper
4 cups of vegetable broth
1 28-ounce can of tomatoes
3 tablespoons of tomato paste
- Heat the soup pot on medium and melt the butter.
- Add the diced onions and cook for 5 minutes.
- Add in the minced garlic and spices and cook for another minute.
- Stir in the broth, tomatoes, and tomato paste and bring to a boil.
- Allow the soup to cool for a bit and then puree it in a blender or food processor.
STEP THREE – Finish the Soup
3 tablespoons of all-purpose flour
½ cup of shredded parmesan
¼ cup of half-and-half
- Heat the pot over medium heat and add the pureed soup back into it.
- Slowly whisk in the flour, parmesan, and cream.
- When the soup is thickened, remove it from the heat.
- To make the soup even heartier, we often add in 2 cups of spinach and 1 cup of cooked pasta.
- Serve the soup in bowls with homemade croutons.
STEP FOUR – Make the Croutons
4 slices of rustic bread (Italian, country, or sourdough)
Extra virgin olive oil
Salt and pepper
- Heat the oven to 375°F and spray a large baking sheet with canola spray.
- Cut the bread into 1-inch squares.
- In a large bowl, add the bread and lightly drizzle with olive oil.
- Add the spices and toss everything together.
- Bake for 5 minutes at a time, tossing the pieces until all the sides are lightly browned.
- Top the soup with a few croutons and enjoy.
Recommended serving size: 1 cup
Exchanges: 1 starch, 1 veg