It’s been cold and rainy for the last couple of days, so I decided it was time to whip up a pot of soup to warm things up a bit. I have a long list of soup recipes piling up that I want to try out, but since I already had most of the ingredients lying around, this tomato soup recipe from Real Simple was a no brainer.
The recipe was beyond easy to make—though chopping onions is always a struggle, and a sob-fest, for me—and was surprisingly tasty with a little basil and melty, shaved Parmesan on top. I opted for Parmesan crisps from Trader Joe’s rather than croutons, and I’m happy to say they were a welcome addition.
Tomato Soup with Parmesan and Croutons
Yield: 4 Servings (via Real Simple)
2 onions, chopped
2 tablespoons olive oil
1 28-ounce can whole peeled tomatoes, with juices
4 cups low-sodium chicken broth
1 teaspoon dried oregano
1 cup croutons
2 ounces Parmesan, shaved
1. Cook onions in oil with 1/2 teaspoon salt in large pot over medium heat, stirring occasionally until softened, 4 to 6 minutes.
2. Add 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 croutons, Parmesan and basil before serving.
What’s your favorite fall soup recipe?