Tomato Soup with Toasted Cheese Croutons - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Who can resist piping-hot, rich, creamy tomato soup? Just add a thick, melty grilled cheese sandwich, and you've got the ultimate comfort meal.
Ingredients
- 3 tbsp. butter
- 1 small onion
- 1 medium carrot
- 1 stalk celery
- 2 can crushed tomatoes
- 6 sprig Parsley
- 4 c. chicken or vegetable stock
- 1/2 c. heavy cream
- Freshly ground pepper
- 1/2 sourdough baguette
- 2 tbsp. olive oil
- 2 tbsp. grated Parmesan cheese
Instructions
- In a large pot over medium heat, melt 2 tablespoons of butter. Add onion, carrot, and celery and sauté until tender but not browned, about 6 to 8 minutes.
- Add tomatoes, parsley, and stock. Bring to a boil and reduce to a simmer and cover. Skim foam and fat from top and cover. Simmer until carrots are tender, about 25 minutes. Remove parsley sprigs and discard. Puree soup in batches in a food processor or blender (or use a hand blender). Return to pot and stir in cream and remaining tablespoon of butter. Season to taste with salt and freshly ground pepper.
- Meanwhile, cut baguette slices into chunks and toss with olive oil and Parmesan. Place on a sheet pan and bake at 400 degrees F until golden brown and crispy, about 10 minutes. Pour soup into mugs and place a few croutons on top.
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