Roasted Tomato Basil Soup with Parmesan Croutons Recipe
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Yield:
6 servings
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Total Time:
30 mins
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Prep Time:
10 mins
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Cook Time:
20 mins
Ingredients
- 1/4 cup Mazola® Corn 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
- Garnishes
- Fresh basil
- Parmesan Croutons*
Instructions
- Step 1) 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.
- Step 2) 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.
- Step 3) Recipe Suggestions: Roast your own tomatoes when in season. Preheat oven to 250℉. 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.
