Tomato Soup with Parmesan Croutons - PCOS-Friendly Recipe

Tomato Soup with Parmesan Croutons
Servings: 12
Lunch

Nutrition per Serving

0 Calories
0g Protein
0g Carbs
0g Fat

Ingredients

  • 1 Tablespoon Butter
  • 1 Tablespoon Olive Oil
  • 1 clove Garlic, Minced Fine Or Grated
  • 1 whole Onion, Finely Diced
  • 3 whole Large Carrots, Peeled And Finely Diced
  • 2 Tablespoons Tomato Paste
  • 3 cans (28 Ounces Each) Whole Tomatoes
  • 32 ounces, fluid Vegetable Or Chicken Broth
  • 1 cup Water
  • 1/2 cup Heavy Cream
  • Salt And Pepper, to taste
  • 2 Tablespoons Minced Fresh Parsley
  • 2 Tablespoons Chopped Fresh Basil
  • Croutons
  • 1/2 whole Baguette, Sliced Into Rounds
  • 1/2 cup Freshly Shredded Parmesan Cheese
  • Fresh Basil, For Garnish

Instructions

  1. In a large pot, heat butter and oil over medium-high heat, then add onion, garlic, and carrots. Stir and cook for 5 minutes. Add tomato paste and stir it in, cooking for another 2-3 minutes. Add canned tomatoes with their juice, broth, and water. Stir together and bring to a boil, then reduce the heat, cover the pot, and simmer for 15-20 minutes, longer if you have time. Use an immersion blender to puree, still leaving some texture to the tomatoes. Add cream, salt, pepper, parsley, and basil, and simmer for another 5 minutes.
  2. To make the croutons, drizzle crostini rounds lightly with olive oil. Place little piles of Parmesan in a nonstick skillet. Place a crostini round on top of each pile. Turn on the heat to medium. Press with a spatula as you melt the cheese into each round. When set, flip to the other side to toast.
  3. Serve soup with one or two croutons on top and a little bit of basil.
  4. NOTE: Recipe can easily be halved!

PCOS-Friendly Foods in This Recipe

This recipe contains the following foods that may benefit PCOS management: Basil.

Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

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