Tomato Soup With Parmesan and Croutons

tomato-soup-parmesan-croutons
Photo by Paul Sirisalee
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 260 calories
    • Fat 13 g
    • Sat Fat 4 g
    • Cholesterol 16 mg
    • Sodium 1,150 mg
    • Protein 13 g
    • Carbohydrate 20 g
    • Sugar 10 g
    • Fiber 3 g
    • Iron 2 mg
    • Calcium 232 mg

Cook the onions in the oil with ½ teaspoon salt in a large pot over medium heat, stirring occasionally, until softened, 4 to 6 minutes.

Add the tomatoes, chicken broth, and oregano. Simmer until beginning to thicken, 10 to 15 minutes.

Transfer to a blender and puree until smooth. Top with the croutons and Parmesan before serving.

Ingredients

  1. Check 2 onions, chopped
  2. Check 2 tablespoons olive oil
  3. Check kosher salt
  4. Check 1 28-ounce can whole peeled tomatoes, with juices
  5. Check 4 cups low-sodium chicken broth
  6. Check 1 teaspoon dried oregano
  7. Check 1 cup croutons
  8. Check 2 ounces Parmesan, shaved

Directions

  1. Cook the onions in the oil with ½ teaspoon salt in a large pot over medium heat, stirring occasionally, until softened, 4 to 6 minutes.
  2. Add the tomatoes, chicken broth, and oregano. Simmer until beginning to thicken, 10 to 15 minutes.
  3. Transfer to a blender and puree until smooth. Top with the croutons and Parmesan before serving.