Roasted Tomato Basil Soup with Parmesan Croutons

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Super easy!

6 servings
1/4 cup Mazola® Right Blend Oil
1 medium onion, roughly chopped
3 cloves garlic, mashed
2 cans (14-1/2 ounces each) fire roasted, diced tomatoes
1/4 cup loosely packed fresh basil
2 cups chicken broth
Fresh basil
Parmesan Croutons*

Heat oil in a large saucepan over medium heat.  Add onion and cook for 3 to 4 minutes.  Add garlic and continue cooking for 1 to 2 minutes or until softened.  Stir in tomatoes, basil and half of the broth; bring to a boil.  

Remove from heat and puree mixture until smooth using a blender or immersion stick blender.  Add remaining broth, stir well and bring to a boil over medium heat.

Recipe Suggestions:  Roast your own tomatoes when in season.  Preheat oven to 250°F.  Halve 2 pounds small tomatoes or quarter medium tomatoes and place cut side up on a foil lined baking sheet.  Drizzle with 3 tablespoons oil and season with salt and pepper.  Bake for 3 hours.  Remove from oven and use in soup in place of canned fire roasted tomatoes.

For a creamy version of this soup, stir in a few tablespoons of half and half or heavy cream.

*Parmesan Croutons:  Heat 2 tablespoons  oil in a nonstick skillet over medium heat.  Place bread slices in skillet and toast lightly on both sides pressing surface of bread gently using a flexible spatula.  Sprinkle toasted bread with Parmesan cheese, flip and cook for 30 seconds or until lightly browned.  Repeat for remaining side.  Remove from heat and transfer croutons to a cutting board.  Cut into 1-inch cubes or triangles using a serrated knife.

Total Time
Cook Time 20 minutes
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