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tomato parmesan soup with grilled cheese croutons

(1 rating)
Cathycooks2 avatar
Recipe by
Cathy Jacobsen
@Cathycooks2
Ramsey, MN

Hands Down...This is the best tomato soup I have ever tried and that is saying a lot because I am a self proclaimed tomato soup critic. This is slightly chunky so if you prefer to blend it a hand blender works wonders. The grilled cheese croutons are a favorite for kids and adults alike!

(1 rating)
yield 6 serving(s)
prep time 30 Min
cook time 30 Min
method Stove Top

Ingredients For tomato parmesan soup with grilled cheese croutons

  • 4 Tbsp
    butter
  • 1 sm
    onion chopped
  • 2 stalk
    celery chopped
  • 2 md
    carrots chopped
  • 1 clove
    garlic chopped
  • 1 tsp
    oregano dried
  • 1 Tbsp
    basil dried
  • 4 Tbsp
    all purpose flour
  • 2 can
    organic chopped tomatoes and liquid
  • 4 c
    chicken stock
  • 1 tsp
    kosher salt
  • 1/2 tsp
    black pepper
  • 2 c
    half and half
  • 1 c
    parmesan cheese

How To Make tomato parmesan soup with grilled cheese croutons

  • 1
    Melt butter in 3 qt saucepan. Add Onions, Celery and Carrots,Garlic Oregano and Basil. Cook for 5 minutes or until the vegetables begin to soften. Add flour and cook for 3-4 minutes until light brown in color.
  • 2
    Add tomatoes with liquid ,then add Chicken Stock. Cook over medium heat until vegetables are soft and soup has thickened. Add salt, Pepper, Parmesan and half & half.
  • 3
    For Grilled Cheese Croutons: Cut crusts off any type of sandwich bread, place a slice of cheddar in the middle and butter the outside. Grill on a griddle of saute pan until cheese is melted and the bread is toasted. Slice into 1-2 "cubes and place on top of the soup. Serve immediately
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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