Tomato soup always relates to my young memories. It’s so comforting. It’s just like getting a big hug from your mama. I created this simple recipe of creamy tomato and white bean soup with Parmesan cheese croutons. #SoupLover
Creamy tomato and white bean soup with Parmesan cheese croutons
6
Portions
10 minutes
Prep time
1h05
Cook time
—
Pause time
Freezer friendly | Vegetarian | To go | Cheap

Ingredients
For the soup
1 tbsp. olive oil
1 large yellow onion
2 carrots, diced
3 garlic cloves, finely chopped
2 cans of whole Italian tomato (796 ml)
2 cans of white beans (396 ml)
2 cups of vegetable broth
3 leaves of basil, finely chopped
1 generous pinch of dried rosemary
1 tbsp. maple syrup
Salt and pepper
For the croutons
2 slices of bread, diced
2 tbsp. olive oil
1/2 tsp. dried oregano
3 tbsp. grated Parmesan cheese
Salt and pepper
Preparation
- In a large saucepan over medium heat, add the olive oil and soften the onion for about 10 minutes.
- Add the carrots and the garlic and soften lightly.
- Add the rest of the ingredients « FOR THE SOUP » to the saucepan. Bring to a boil and let simmer for 45 minutes, or until the carrots are soft.
- In the meantime, preheat the oven at 425F.
- In a large bowl, mix all the ingredients « FOR THE CROUTONS ». On an oven pan with parchment paper, lay the croutons and cook for 10 minutes.
- In a food processor, add the soup and mix until you obtain a very creamy soup. Rectify seasoning.
- Serve warm topped with a couple croutons.