This easy and creamy Pioneer Woman Tomato Soup with Parmesan Croutons is the perfect comfort meal! Quick to make, it’s packed with rich flavors and topped with crispy, cheesy croutons. With simple ingredients you likely already have, it’s a warm, satisfying dish ideal for any day of the week.
Ingredients Needed
- 1 Tbsp. Butter
- 1 Tbsp. Olive Oil
- 1 clove Garlic, Minced
- 1 Onion, Finely Diced
- 3 Large Carrots, Peeled and Finely Diced
- 2 Tbsp. Tomato Paste
- 3 cans (28 oz. each) Whole Tomatoes
- 32 oz. Vegetable or Chicken Broth
- 1 cup Water
- 1/2 cup Heavy Cream
- Salt and Pepper, to taste
- 2 Tbsp. Minced Fresh Parsley
- 2 Tbsp. Chopped Fresh Basil
Croutons:
- 1/2 Baguette, Sliced into Rounds
- 1/2 cup Freshly Shredded Parmesan Cheese
- Fresh Basil, for Garnish
How To Make Tomato Soup with Parmesan Croutons
- Cook the Vegetables: In a large pot, heat butter and olive oil over medium-high heat. Add garlic, onion, and carrots, and cook for 5 minutes, stirring occasionally.
- Add Tomato Paste and Simmer: Stir in tomato paste and cook for an additional 2-3 minutes. Add the whole tomatoes (with juice), broth, and water. Bring to a boil, then reduce heat to low. Cover and simmer for 15-20 minutes, or longer if you have time.
- Blend the Soup: Use an immersion blender to puree the soup, leaving some texture for a chunky feel. Stir in heavy cream, salt, pepper, parsley, and basil. Simmer for another 5 minutes.
- Make the Croutons: Drizzle olive oil on the crostini rounds. In a nonstick skillet, place small mounds of Parmesan cheese and place a crostini on top of each mound. Turn the heat to medium, press down with a spatula, and melt the cheese. Flip and toast the other side until crispy and golden.
- Serve: Ladle the soup into bowls, top with the Parmesan croutons, and garnish with fresh basil. Enjoy this comforting dish!
Recipe Tips
- Use High-Quality Tomatoes: Whole canned tomatoes give the best flavor. Choose a brand with no added preservatives for a fresher taste.
- Simmer Longer for Depth: If you have extra time, let the soup simmer for 30-40 minutes instead of 20. This deepens the flavor.
- Blend for Your Texture Preference: Use an immersion blender for a slightly chunky soup or a regular blender for an ultra-smooth texture.
- Balance the Acidity: If the soup tastes too tangy, add a pinch of sugar or a little more cream to smooth it out.
- Make Croutons Crispy: Let the Parmesan fully melt before pressing the bread on top to get perfectly crisp, cheesy croutons.
How To Store & Reheat Leftovers
- Refrigerate: Store leftovers tomato soup with parmesan croutons in an airtight container in the fridge for 3 days.
- Freeze: Put the soup in a freezer-safe container. It will last up to 3 months. Thaw in the fridge overnight before reheating. Don’t freeze the croutons.
- Reheating: Reheat leftovers tomato soup with parmesan croutons in a pot over medium heat, stirring occasionally, until hot. You can also reheat it in the microwave in 1-minute intervals, stirring in between.
Nutrition Fact
Serving Size: 1 cup (245g)
- Calories: 140
- Total Fat: 8g
- Saturated Fat: 4g
- Cholesterol: 20mg
- Sodium: 600mg
- Potassium: 400mg
- Total Carbohydrate: 15g
- Dietary Fiber: 2g
- Sugars: 6g
- Protein: 4g
More Pioneer Woman Recipes:
Pioneer Woman Tomato Soup with Parmesan Croutons
Description
This easy and creamy Pioneer Woman Tomato Soup with Parmesan Croutons is the perfect comfort meal! Quick to make, it’s packed with rich flavors and topped with crispy, cheesy croutons. With simple ingredients you likely already have, it’s a warm, satisfying dish ideal for any day of the week.
Ingredients
Croutons:
Instructions
- Cook the Vegetables: In a large pot, heat butter and olive oil over medium-high heat. Add garlic, onion, and carrots, and cook for 5 minutes, stirring occasionally.
- Add Tomato Paste and Simmer: Stir in tomato paste and cook for an additional 2-3 minutes. Add the whole tomatoes (with juice), broth, and water. Bring to a boil, then reduce heat to low. Cover and simmer for 15-20 minutes, or longer if you have time.
- Blend the Soup: Use an immersion blender to puree the soup, leaving some texture for a chunky feel. Stir in heavy cream, salt, pepper, parsley, and basil. Simmer for another 5 minutes.
- Make the Croutons: Drizzle olive oil on the crostini rounds. In a nonstick skillet, place small mounds of Parmesan cheese and place a crostini on top of each mound. Turn the heat to medium, press down with a spatula, and melt the cheese. Flip and toast the other side until crispy and golden.
- Serve: Ladle the soup into bowls, top with the Parmesan croutons, and garnish with fresh basil. Enjoy this comforting dish!
Notes
- Use High-Quality Tomatoes: Whole canned tomatoes give the best flavor. Choose a brand with no added preservatives for a fresher taste.
- Simmer Longer for Depth: If you have extra time, let the soup simmer for 30-40 minutes instead of 20. This deepens the flavor.
- Blend for Your Texture Preference: Use an immersion blender for a slightly chunky soup or a regular blender for an ultra-smooth texture.
- Blend for Your Texture Preference: Use an immersion blender for a slightly chunky soup or a regular blender for an ultra-smooth texture.
- Balance the Acidity: If the soup tastes too tangy, add a pinch of sugar or a little more cream to smooth it out.
- Make Croutons Crispy: Let the Parmesan fully melt before pressing the bread on top to get perfectly crisp, cheesy croutons.
Pioneer Woman Tomato Soup with Parmesan Croutons