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Tomato-Basil Soup with Parmesan Croutons

The Floating Kitchen
  • minutes
  • Serves

INGREDIENTS

1 cup

Basil, loosely packed fresh

1 cup

Carrots

2

Garlic cloves

2 cups

Onions

1 tsp

Oregano

2 1/2

lbs Plum tomatoes

1 tsp

Thyme, dried

2 tbsp

Tomato paste

4 cups

Vegetable stock

1 tbsp

Balsamic vinegar

1 1/2 tsp

Black pepper

1 tsp

Salt

4 tbsp

Olive oil, extra-virgin

4 cups

Bread

2 tbsp

Butter, unsalted

1 cup

Heavy cream

1/4 cup

Parmesan cheese, grated