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Wintertime Tomato Soup with Parmesan Cheese Croutons |
Ingredients:
| Garlic Parmesan Croutons | Soup | | 3 Hard rolls, cubed2 Garlic cloves, mincedFreshly ground black pepper to taste2 tbsp Olive oil1 tbsp Italian flat leaf parsley, chopped3 tbsp Parmesan cheese, grated | 2 tbsp Olive oil1 Onion, chopped2 clove Garlic, finely chopped1 stalk Celery, chopped1 Small carrot, chopped1 can / 400 g Diced tomatoes1-2 tbsp Tomato paste250 ml Vegetable broth1 Bay leaf1/3 tsp Dried basilPinch of cloveSalt and pepper to taste120 ml Soya cream, room temperatureSome shaved Parmesan, optional1 tbsp Chives, chopped, optional |
Method: - Preheat oven to 180C/350F. Place the cubed bread in a large bowl, add in minced garlic, 2 tablespoons of the grated Parmesan, black pepper and olive oil, and toss until the bread is evenly coated.
- Pour the mixture onto a baking sheet and bake for 15 minutes. Remove, and stir the croutons. Return to oven, and cook for 20 more minutes or until browned and crunchy. Remove and toss thoroughly with the rest of grated Parmesan and chopped parsley.
- In a large pot, heat olive oil over medium heat. Add onion, celery and carrot and cook until tender, about 10 minutes. Add tomatoes, tomato paste, vegetable broth, bay leaf and a pinch of clove. Bring to a boil, then reduce to a simmer and cook until carrots are very tender, about 30 minutes.
- Discard the bay leaf. With an immersion blender, puree soup until smooth or puree in batches in a food processor fitted with knife blade. Season to taste with salt and pepper. Whisk in soya cream and heat through over the low heat.
- Ladle into bowls and place a few pieces of croutons in each, topped with a slice of shaved Parmesan cheese. Place under broiler until cheese is melted. Sprinkle the chopped chives on top if used.
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 Cheese
Herbs & Spices
Vegetables
Soups
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