Tomato Parmesan Soup

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.

IMG_0450Tomato Soup with Parmesan and Croutons

Tomato Soup with Parmesan and Croutons

Yield: 4 Servings (via Real Simple)

2 onions, chopped

2 tablespoons olive oil

Kosher salt

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

Basil (optional)

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?

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