Tomato Basil Soup Recipe
with Parmigiano Reggiano and house made ciabatta croutons
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Ingredients
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Soup Ingredients
Crouton Ingredients
Method
Soup Directions
- 1
- 2
- 3
Incorporate Tomatoes and Broth
Add the canned tomatoes (with their juice) and vegetable broth to the pot. Stir to combine and bring the mixture to a boil.
- 4
Simmer the Soup
Reduce the heat to low and let the soup simmer for about 20 minutes, allowing the flavors to meld.
- 5
Add Basil and Season
Stir in the chopped basil, salt, and black pepper. Let it simmer for an additional 5 minutes.
- 6
Blend the Soup
Using an immersion blender, blend the soup until smooth. If using a regular blender, blend in batches and return to the pot.
- 7
Finish with Cheese
Stir in the grated Parmigiano Reggiano and mix until melted and incorporated. Adjust seasoning if needed.
Crouton Directions
- 8
Preheat the Oven
Preheat your oven to 375°F (190°C).
- 9
Prepare the Croutons
In a large bowl, toss the cubed ciabatta bread with olive oil, garlic powder, dried oregano, and salt until evenly coated.
- 10
Bake the Croutons
Spread the bread cubes in a single layer on a baking sheet. Bake in the preheated oven for about 15-20 minutes or until golden brown and crispy, stirring halfway through.