Creamy Tomato Soup with Parmesan Croutons

By Jessi Afshin

Click here to read full story, A Midwinter Night’s Dream. Photos by Christie Graham


Creamy Tomato Soup with Parmesan Croutons

Serves 6

Creamy Tomato Soup with Parmesan Croutons

By Camille Styles



  • 3 garlic cloves, minced
  • 1 small onion, diced
  • 2 tbsp butter
  • 2 tbsp flour
  • 8 cups chicken broth
  • small can of tomatoes (preferably San Marzano)
  • 8 oz. tomato paste
  • ¼ tsp cayenne pepper
  • 1 cup half and half


  • 6 small slices of bread
  • 1 cup of grated parmesan



  1. In a large pot, sautee the garlic and onion in butter for 30 seconds.
  2. Stir in flour.
  3. Add chicken broth, tomato paste and can.
  4. Stir in cayenne and mix ingredients thoroughly.
  5. Bring to a boil and cook for 10 minutes until flavours have blended.
  6. With an immersion blender, blend the soup until it has your desired consistency. For this dinner party, we blended it until it was very smooth.
  7. Reduce heat and add half and half


  1. Preheat oven to 350F
  2. Top bread with grated parmesan
  3. Cook for about 5 minutes, or until cheese is fully coated on the bread. A good indication is light brown bits around the edges.

Serve soup with croutons.

Comments (2)

  1. sara veroni says:

    Use fresh cherry tomatoes for 100% more flavor and nutrients!

  2. arielle says:

    this looks like such a simple, delicious meal for a winter night. definitely going to try soon! thanks for sharing.

    love, arielle
    a simple elegance

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