There’s always an irresistible urge to want to make something warm and be cozied up, and this Roasted Tomato Basil Soup with Parmesan Croutons recipe from Mazola will do just that.
Made with fresh basil, fire-roasted tomatoes, and garlic, this tomato soup will be your seasonal go-to for any snow or rainy day.
Servings:
6 servings
Ingredients:
- 1/4 cup Mazola Canola Oil
- 1 medium onion, roughly chopped
- 3 cloves garlic, mashed
- 2 cans (14-1/2 ounces each) of fire-roasted, diced tomatoes
- 1/4 cup loosely packed fresh basil
- 2 cups chicken broth
Garnishes:
- Fresh basil
- Parmesan Croutons*
Instructions:
1. Heat oil in a large saucepan over medium heat.
2. Add onion and cook for 3 to 4 minutes.
3. Add garlic and continue cooking for 1 to 2 minutes or until softened. 4. Stir in tomatoes, basil, and half of the broth; bring to a boil.
5. Remove from heat and puree mixture until smooth using a blender or immersion stick blender.
6. Add remaining broth, stir well, and bring to a boil over medium heat.
Recipe Suggestions:
1. Roast your own tomatoes when in season.
2. Preheat oven to 250°F.
3. Halve 2 pounds of small tomatoes or a quarter of medium tomatoes and place cut side up on a foil-lined baking sheet.
4. Drizzle with 3 tablespoons of oil and season with salt and pepper.
5. Bake for 3 hours.
6. Remove from oven and use in soup in place of canned fire-roasted tomatoes.
7. For a creamy version of this soup, stir in a few tablespoons of half-and-half or heavy cream.
Parmesan Croutons:
1. Heat 2 tablespoons oil in a nonstick skillet over medium heat.
2. Place bread slices in a skillet and toast lightly on both sides pressing the surface of the bread gently using a flexible spatula.
3. Sprinkle toasted bread with Parmesan cheese, flip, and cook for 30 seconds or until lightly browned.
4. Repeat for the remaining side.
5. Remove from heat and transfer croutons to a cutting board.
6. Cut into 1-inch cubes or triangles using a serrated knife.