This family favorite soup recipe is simple to make, delectable to eat, and so comforting on cold winter days. The parmesan cheese adds a satisfying creaminess to the classic tomato base, while the croutons provide a nice crunch on top.

STEP ONE – Preparations

1. Preheat the oven to 375°F.
2. Lightly spray a large baking sheet with canola spray.
3. Get out a large stockpot and a food processor or blender.
4. Get out a large bowl.

STEP TWO – Make the Soup

Ingredients:

1 tablespoon canola oil
½ medium peeled and diced onion
3 peeled and minced garlic cloves
2 teaspoons fine sea salt
1 teaspoon ground pepper
½ teaspoon Italian seasoning
½ teaspoon red pepper flakes
4 cups vegetable broth
1 28-ounce can tomatoes
3 tablespoons tomato paste
3 tablespoons all-purpose flour
½ cup grated parmesan cheese
¼ cup half-and-half

Instructions:

1. In the large stockpot, heat the oil over medium heat.
2. Add the onion and cook for 5 minutes.
3. Add the garlic, salt, pepper, Italian seasoning, and pepper flakes and cook for 1 minute.
4. Stir in the broth, tomatoes, and tomato paste.
5. Bring the soup to a boil, reduce the heat to a simmer, and cook uncovered for 10 minutes.
6. Cool briefly, then puree in the food processor or blender.
7. Return to the pot and slowly whisk in the flour, parmesan cheese, and half-and-half.
8. Once thickened, remove the pot from the heat and ladle the soup into bowls.

STEP THREE – Make the Croutons

Ingredients:

4 slices rustic bread (Italian, country, or sourdough) cut into 1-inch squares.
1 tablespoon extra-virgin olive oil
¼ teaspoon garlic powder
¼ teaspoon Italian seasoning
¼ teaspoon fine sea salt
¼ teaspoon ground pepper

Instructions:

1. In the large bowl, add the bread and drizzle with the oil.
2. Add the garlic powder, Italian seasoning, salt, and pepper and toss together by hand.
3. Bake for 15 minutes, tossing halfway through, until the croutons are crisp and lightly browned.
4. Top the tomato parmesan soup with croutons and serve hot.

Recommended Serving Size: 2 cups

Exchanges: 1 starch, 2 veg, 1 fat