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Tomato Garlic Soup with Parmesan Croutons

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“This came from one of my magazines. It has a lot of flavor even though it is a light soup. I made it with basil instead of parsley to add a little more flavor. We had a tossed salad and baked bread for a nice dinner.”
READY IN:
50mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Score bottom of each tomato with an"x".
  2. Bring 2 quarts water to a boil in a dutch oven.
  3. Add tomatoes cook 30 seconds.
  4. Remove tomatoes with a slotted spoon, plunge tomatoes into ice water.
  5. Drain and peel.
  6. Cut each tomato in half crosswise.
  7. Push seeds our of tomato halves using the tip of a knife, discard seeds.
  8. Chop tomatoes.
  9. Cook pasta according to directions, omitting salt and fat; drain.
  10. Toss pasta with 1 teaspoon oil.
  11. Cool completely.
  12. Heat 1 Tablespoon oil in dutch oven over medium-low heat.
  13. Add onion, cook 7 minutes, stirring occasionally.
  14. Add garlic, cook 3 minutes or until onion is tender stirring frequently.
  15. Stir in the tomatoes, 1 cup of water, parsley, chives, oregano, thyme, and broth; bring to a boil.
  16. Reduce heat and simmer for 20 minutes, stirring occasionally.
  17. Add pasta, vinegar, and pepper; cook 1 minute or until thoroughly heated.
  18. Preheat broiler.
  19. Place bread slices on a baking sheet, and top each slice with 1 Tablespoon cheese.
  20. Broil 1 1/2 minutes or until lightly browned.
  21. Serve with the soup.
  22. Garnish with fresh thyme sprigs, if desired.

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