Tomato soup with parmesan and croutons recipe

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  • Yield: 4 Servings
  • Total Time: 30 Minutes

Ingredients

  • 2 onions, chopped
  • 2 tablespoons olive oil
  • Kosher salt
  • 1 (28-ounce) can whole peeled tomatoes, with juices
  • 4 cups low-sodium chicken broth
  • 1 teaspoon dried oregano
  • 1 cup croutons
  • 2 ounces Parmesan, shaved
How to Make It
  1. Cook the onions in the oil with ½ teaspoon salt in a large saucepan over medium heat, stirring occasionally, until softened, 4 to 6 minutes.
  2. Add the tomatoes (with their juices), broth, and oregano. Simmer until beginning to thicken, 10 to 15 minutes. Puree in a blender. Top with the croutons and Parmesan.
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