Tuesday, September 24, 2013

Golden Tomato Basil Parmesan Soup with Multigrain Croutons

Golden Tomato Basil Parmesan Soup 
w/ Garlic Multigrain Croutons 
((Printable Recipe))

For the soup...
4 cups fresh chopped yellow tomatoes, skins removed
(red canned tomatoes will work too)
1 cup diced onion
1 cup diced carrots
1 cup diced celery
1 tsp tried oregano
1 clove garlic, minced
4 cups vegetable stock
1/3 cup chopped fresh basil
1 cup whole milk
1/2 cup heavy cream
1 bay leaf
2 tablespoons extra virgin olive oil
(I used Star's Arbequina EVOO for Vegetables)
2 tablespoons butter
1 teaspoon salt
fresh cracked pepper to taste

For the croutons...
1 loaf multigrain french bread torn into 1 inch pieces
3-4 tablespoons extra virgin olive oil
pinch of salt
garlic powder

1. For the croutons, place the torn bread pieces on a rimmed sheet pan. Toss them with the olive oil and a generous pinch of salt and a sprinkle of garlic powder. Bake for 10 minutes in preheated 350 degree F. oven, stirring once. Turn off the oven and allow the croutons to continue to dry out in the oven while you prepare the rest of the soup.

2. In a large stock pot on medium heat, warm up the butter and olive oil together. Add the onion, carrots, celery, and 1 teaspoon salt. Cook for about 10 minutes, until the onions are translucent and the carrots become tender.

3. Add the oregano, pepper, bay leaf, and garlic. Cook for 1 minute, until the garlic becomes fragrant. Add the vegetable stock and tomatoes. Bring this to a boil. Simmer on low with a lid partially covered for 30 minutes.

4. Blend the soup with an immersion blender until you have a chunky/smooth consistency. (You can also do this in smaller batches in a blender.) Lower the heat to its lowest setting and pour in the whole milk and heavy cream. (You may use all whole milk or half and half. Do not use skim or low fat milk!) Stir in the parmesan cheese until it melts. Add the fresh basil.

5. Season the soup with salt and pepper to taste. Serve the soup topped with croutons and additional parmesan cheese. We also enjoy our soup with hemp seeds for additional protein.


  1. This is a favorite with with the kids, who fight over who gets to take the left-overs in a thermos for lunch the next day. I use tomatoes I cooked, juiced, and froze from last summer, and basil I froze from summer too. Excellent recipe.

  2. This looks yummy! Going to give this a try! :) x

  3. This is an excellent recipe, also very easy as I have a ton of tomatoes this time of year that need to be used. I have made it many times, but last night added a jalapeno with the carrots and celery because we all have a cold. It was very good, though a bit of Cholula sauce is better for adding heat.

  4. This is a great recipe I have made many times. It is simple and uses up these beautiful tomatoes from the garden while maintaining the fresh tomato flavor. I don't peel the tomatoes but puree the soup in a high RPM blender.