Tomato-Basil Soup with Parmesan Croutons

An easy recipe for creamy tomato-basil soup with Parmesan cheese croutons.

For the Soup:
2.5 lbs plum tomatoes (but other varieties will work too)
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
2 cups onions, chopped
1 cup carrots, peeled and chopped
2 garlic cloves, minced
1 tsp. oregano
1 tsp. salt
1 tsp. black pepper
2 tablespoons tomato paste
4 cups vegetable stock
1 tablespoon balsamic vinegar
1 cup loosely packed fresh basil, chopped
1 cup heavy cream

For the Croutons:
4 cups bread, cut into cubes
3 tablespoons extra-virgin olive oil
1/4 cup grated Parmesan cheese
1 tsp. dried thyme
1/2 tsp. black pepper

View the full recipe at Floating Kitchen →