Tomato And Orange Soup With Parmesan Croutons Recipes

TOMATO SOUP WITH PARMESAN CROUTONS

Steps:

• 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. 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. Serve soup with one or two croutons on top and a little bit of basil.NOTE: Recipe can easily be halved!

TOMATO SOUP WITH PARMESAN CROUTONS

Steps:

• For the soup: In a large pot, heat the butter and oil over medium-high heat. Add the carrots, garlic and onions and stir and cook for 5 minutes. Add the tomato paste and cook, stirring, another 2 to 3 minutes. Add the canned tomatoes, broth, parsley and 1 cup water and stir. Bring to a boil, then reduce the heat, cover the pot and simmer for 15 minutes.
• Use an immersion blender to puree the mixture, still leaving some texture to the tomatoes. Add the cream, basil and some salt and pepper, and simmer for another 5 minutes.
• For the croutons: Drizzle the baguette rounds lightly with olive oil. Place little piles of Parmesan in a nonstick skillet. Place a baguette 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.
• Serve the soup with 1 or 2 croutons on top.

TOMATO-ORANGE SOUP

Steps:

• Preheat oven to 450°. Place tomatoes in a 15x10x1-in. baking pan, cut side down; brush tops with 1 tablespoon oil. Roast 20-25 minutes or until skins are blistered and charred. Remove and discard skins., In a 6-qt. stockpot, heat remaining oil over medium-high heat. Add onions; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in broth, orange juice, tomato paste and roasted tomatoes; bring to a boil. Reduce heat; simmer, uncovered, 45 minutes., Stir in orange zest, butter, cilantro, honey and salt. Remove from heat; cool slightly. Process soup in batches in a blender until smooth. Return to pot; heat through.

TOMATO AND ORANGE SOUP WITH PARMESAN CROUTONS

Steps:

• Tomato and Orange Soup-----------.
• Prepare and roughly chop the onions, potatoes, carrots, celery and red peppers.
• Quarter the tomatoes and scoop out the seeds which will make the soup taste bitter if used (extract any juice from the "jelly" surrounding the seeds).
• Use a BIG saucepan.
• "Sweat" the onions, potatoes, carrots, celery and peppers in the olive oil on a low heat for about 10 minutes or until softened, add the tomatoes and garlic and cook for a further 10 minutes.
• Add the wine, stock, orange and lemon juice and zest and bring rapidly to the boil.
• Add salt pepper and sugar.
• Reduce the heat and simmer for another 15 minutes.
• Blend the soup and pass it through a fine mesh sieve to produce a smooth liquid.
• At this point the soup can be frozen.
• Reheat the soup being careful not to let it boil.
• Add the chopped basil an stir well.
• Taste and adjust the seasoning if required.
• Serve the soup with a swirl of double cream and float a couple of whole basil leaves on top.
• Parmesan Croutons---------------.
• Pound together the butter, garlic, paprika and parmesan cheese.
• Spread the mixture on thin slices of french bread.
• Bake in the centre of a medium oven for about 10 minutes or until toasted golden.
• Serve hot with the soup.

TOMATO SOUP WITH GRILLED CHEESE CROUTONS RECIPE BY TASTY

Steps:

• Make the soup: In a large pot or Dutch oven, melt the olive oil and butter together over medium-high heat. Add the onion and cook, stirring often, until softened and golden, about 7 minutes. Add the garlic and cook, stirring constantly, until aromatic, about 1 minute.
• Add the salt, pepper, thyme, red pepper flakes, sugar, tomatoes and their juices, vegetable stock, and basil. Bring to a boil, using a wooden spoon to break up the tomatoes. Reduce heat to low, cover, and simmer for 10 minutes.
• Remove the basil sprig, then use an immersion blender to blend the soup until smooth. Alternatively, ladle the soup into a standing blender, working in batches, and blend until smooth.
• Add the heavy cream to the soup, cover, and cook over low heat for 5 minutes, until warmed through.
• Make the croutons: On a cutting board, butter both sides of each slice of bread. Lay the cheese on 2 of the bread slices. Top with the other slices of bread, creating a sandwich.
• Heat a large pan over medium-low heat. Once the pan is warm, add the sandwiches and cook until golden brown on the underside, 2-3 minutes. Flip the sandwiches over and continue cooking until the other side golden brown and cheese is melted, about 2 minutes.
• Transfer the grilled cheese sandwiches to a cutting board and cut into 1-inch croutons.
• Serve the tomato soup topped with the grilled cheese croutons.
• Enjoy!

ROASTED TOMATO SOUP WITH PARMESAN CROUTONS

Steps:

• Preheat the oven to 425 degrees F.
• Measure out 2 tablespoons of the reserved tomato juice and olive oil mixture from the Meal Prep Roasted Tomatoes. Place the bread on a rimmed baking sheet along with the leaves from 1 sprig of the reserved roasted rosemary and 1/2 teaspoon salt. Sprinkle with the reserved tomato-oil mixture and toss. Spread the bread out evenly and bake until brown and crispy, about 10 minutes. Immediately toss with the Parmesan; the residual heat will melt the Parmesan to the croutons. Set aside.
• While the croutons bake, remove and reserve the roasted garlic and remaining rosemary sprigs from the roasted tomatoes. Add the tomatoes with the remaining tomato juice and olive oil mixture to a blender with the leaves from the reserved rosemary sprigs. Set aside.
• Set a medium saucepan over medium heat and add the olive oil. Mince the reserved garlic. When the oil is hot, add the shallots and garlic and saute until the shallots soften and just begin to brown, 2 to 3 minutes; season with a pinch of salt. Transfer the mixture to the blender and blend on high speed until smooth.
• Pour the tomato mixture back into the saucepan and stir in the stock. Bring the mixture to a simmer over medium-high heat. Simmer until heated through, 8 to 10 minutes. Season the soup with 2 teaspoons salt. Stir in the cream, reduce the heat to medium-low and gently simmer 3 to 4 minutes. Turn off the heat, stir in the lemon juice and add more salt to taste. At this point, you can cool the soup completely and store in an airtight container in the refrigerator for up to 4 days or freeze for 2 to 3 months.
• When ready to serve, ladle the hot soup into bowls and top with the croutons, pepper and torn basil leaves.
• Preheat the oven to 425 degrees F.
• Toss together the tomatoes, olive oil, rosemary sprigs, garlic, 1 tablespoon salt and 1/2 teaspoon pepper in a large bowl until everything is evenly coated. Divide between 2 rimmed baking sheets and bake until the garlic begins to brown and the tomatoes just begin to burst, about 25 minutes. Let cool completely.
• Transfer the tomatoes, garlic, rosemary sprigs and tomato juice-olive oil mixture to an airtight container and refrigerate up to 4 days. Use these tomatoes to make soup, serve with eggs for breakfast, add to sandwiches or make into a pasta sauce for dinner.

TOMATO GARLIC SOUP WITH PARMESAN CROUTONS

Steps:

• Score bottom of each tomato with an"x".
• Bring 2 quarts water to a boil in a dutch oven.
• Add tomatoes cook 30 seconds.
• Remove tomatoes with a slotted spoon, plunge tomatoes into ice water.
• Drain and peel.
• Cut each tomato in half crosswise.
• Push seeds our of tomato halves using the tip of a knife, discard seeds.
• Chop tomatoes.
• Cook pasta according to directions, omitting salt and fat; drain.
• Toss pasta with 1 teaspoon oil.
• Cool completely.
• Heat 1 Tablespoon oil in dutch oven over medium-low heat.
• Add onion, cook 7 minutes, stirring occasionally.
• Add garlic, cook 3 minutes or until onion is tender stirring frequently.
• Stir in the tomatoes, 1 cup of water, parsley, chives, oregano, thyme, and broth; bring to a boil.
• Reduce heat and simmer for 20 minutes, stirring occasionally.
• Add pasta, vinegar, and pepper; cook 1 minute or until thoroughly heated.
• Preheat broiler.
• Place bread slices on a baking sheet, and top each slice with 1 Tablespoon cheese.
• Broil 1 1/2 minutes or until lightly browned.
• Serve with the soup.
• Garnish with fresh thyme sprigs, if desired.