Tomato Parmesan Soup with Homemade Croutons

K, I am not kidding when I say that this soup is really so incredible.  Trust me it is a hit.  Hope you love it!



4 Tbl butter

2 c chopped carrots

1 onion chopped

1½ c chopped celery

1½ tea dried oregano

1½ Tbl dried basil

½ c flour

2 14.5 oz cans diced tomatoes

4 cups chicken broth

1 c Parmesan cheese, grated

1 c sour cream

1 tea salt

½ tea pepper


For the Croutons:

I loaf bread, cut into cubes

2 Tbl olive oil

1 tea kosher salt

1 tea Italian seasoning


Melt half of the butter in large pot.  Add chopped onion and carrots and sauté for 3 minutes. Then add celery, oregano and basil.  Then add the rest of the butter and the flour. Mix as well as you can and add the diced tomatoes and the chicken broth.  Let this mixture simmer for 15-20 minutes.  Then place in blender in batches and blend all the soup until mostly smooth.  After soup has been blended place back into pot and add cheese, sour cream and salt & pepper. Let the soup simmer for a couple minutes while mixing. Then serve with homemade croutons.

For the Croutons:

  • (Just a note on the bread, you can use ANY kind of bread and this will turn out great. A sturdy loaf of something like La Brea would be ideal but any kind of bread will work!) 

Preheat oven to 425 degrees. Cut bread into cubes. Place on a cookie sheet. Toss the oil, salt and seasoning onto the cubes and mix well. Bake for 8-10 minutes, until they are crisp and golden brown. Enjoy with the soup, crazy delicious!!!


*Recipe adapted from Mel's Kitchen Cafe.