Tuscan Tomato Basil Soup with Garlic Parmesan Croutons

I can’t decide what’s better … the Tuscan Tomato Basil Soup or the Garlic Parmesan Croutons. Mix the two together and talk about an explosion in your mouth. For those of you that know me, you know that I am crazily obsessed with tomatoes. I freeze as many fresh tomatoes as I can throughout the summer so that I’m FULLY stocked for the winter for soups and pastas. As soon as salad season is done all I crave is a warm bowl of fresh, homemade, tomato soup on the daily. I could live off of it! And well … I was experimenting with flavours and came up with an Italian version of the classic tomato soup … which is why I call it the Tuscan Tomato and have garnished it Garlic Parmesan Croutons.

These croutons should have a blog all to themselves. They were created with this Italian soup in mind using the new Villaggio Toscana with olive oil flavouring. I have cut them into heart shaped pieces, because who doesn’t like eating hearts. But you can easily rip, tear or cut them into any shape you like! I can’t believe how well these transformed from being soft and fluffy to being hot and crispy!!!

Tomato Soup Ingredients:
3 lb. ripe tomatoes (large tomatoes cut in half)
1 medium onion, cut into wedges
2 large cloves of garlic, sliced in half
3 Tbsp. olive oil
1 Tsp. sea salt
2 Tbsp. olive oil
1 Tbsp. butter
1 medium onion, diced
1 clove garlic, crushed
½ cup dry white wine (or broth)
1-28 oz. can diced or whole tomatoes
1 L. chicken or vegetable broth
2 c. packed basil, chopped
salt to taste

Garlic Parmesan Crouton Ingredients:
8 slices Villaggio Toscana, torn or cut into 1” pieces
3 Tbsp. olive oil
1 clove garlic, crushed
¼ cup fresh grated Parmesan cheese
½ Tsp. salt

Directions:
1. Preheat the oven to 350F.
2. Line a baking sheet with parchment paper and place the tomatoes, onion and garlic evenly on the baking sheet. Drizzle with the olive oil, sprinkle with the sea salt, and bake for approximately 40 minutes, until the tomatoes start to shrivel and cook down. Remove from the oven and cool.
3. In a large heavy bottomed pot heat the 2 tablespoons of olive oil and the butter over medium heat until hot. Add the onion and stir for 2 minutes, until the onions are fragrant and translucent. Add the garlic and cook, stirring, for an additional 2-3 minutes (careful not to let the garlic brown). Add the wine, stir and cook until reduced by half.
4. Add the roasted tomato mixture (make sure you get everything off of the pan, there’s a ton of flavor there!), the canned tomatoes, the broth and the basil, stir and simmer for about 45 minutes covered on low.
5. Meanwhile, increase the heat of your oven to 400F. Toss together all crouton ingredients on a baking sheet lined with parchment paper and cook the croutons, stirring occasionally, for about 10-15 minutes until golden brown. Set aside.
6. Once done, puree using an immersion blender until smooth. Season with salt to taste, if desired.
7. Serve each bowl with a handful of croutons and garnish with extra grated Parmesan cheese and a fresh basil leaf

What is your favourite kind of soup for a cozy meal in!?

Jilly