Wintertime Tomato Soup with Parmesan Cheese Croutons

Ingredients:

Garlic Parmesan Croutons Soup
  • 3 Hard rolls, cubed
  • 2 Garlic cloves, minced
  • Freshly ground black pepper to taste
  • 2 tbsp Olive oil
  • 1 tbsp Italian flat leaf parsley, chopped
  • 3 tbsp Parmesan cheese, grated
  • 2 tbsp Olive oil
  • 1 Onion, chopped
  • 2 clove Garlic, finely chopped
  • 1 stalk Celery, chopped
  • 1 Small carrot, chopped
  • 1 can / 400 g Diced tomatoes
  • 1-2 tbsp Tomato paste
  • 250 ml Vegetable broth
  • 1 Bay leaf
  • 1/3 tsp Dried basil
  • Pinch of clove
  • Salt and pepper to taste
  • 120 ml Soya cream, room temperature
  • Some shaved Parmesan, optional
  • 1 tbsp Chives, chopped, optional

  • Method:
    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. 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.
       Cheese    Herbs & Spices    Vegetables    Soups



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