Tomato Soup with Parmesan Roasted Croutons

If you are a tomato soup fan, this hearty and healthy version will become one of your favorites. Pureed cannellini beans add fiber and body, making this soup more filling than your typical tomato soup. The addition of simple homemade croutons is the perfect delectable, edible garnish.


  • 2 Tablespoons Extra-Virgin Olive Oil
  • 1 large onion, chopped
  • 3 cloves garlic, chopped
  • 1 teaspoon thyme
  • 1 teaspoon salt
  • Black pepper, a few grinds
  • 1 (28oz.) can crushed tomatoes, undrained
  • 3 cups vegetable broth
  • 1 Tablespoon tomato paste
  • 2 teaspoons brown sugar
  • 1 (15.5 0z.) cannellini beans, rinsed and drained
  • Parmesan rind (2-oz.)
  • 1 Tablespoon dry sherry
  1. Using a large soup pot, cook onions in the olive oil until translucent, about 5 minutes. Add garlic, thyme, salt and pepper. Cook, stirring often about 2 minutes, allowing the thyme and garlic to become fragrant.
  2. Stir in the tomatoes, vegetable broth, tomato paste, brown sugar and beans. Add the cheese rind.
  3. Bring to a boil, reduce heat to a simmer. Cook 30 minutes.
  4. Remove cheese rind, discard.
  5. When soup has cooled a bit, transfer to a blender. I use a Vitamix (industrial strength blender) but, if you are using a regular blender, do this in batches, only filling up the blender half full. If you fill a blender to the top with hot “anything” the lid will most likely blow off leaving the majority of the contents everywhere except in the blender.
  6. Secure lid on blender, remove center piece to allow steam to escape. I hold a folded paper towel over the opening. Process about one minute, until smooth, beginning on low speed, increasing as it blends.
  7. Return soup to the pot, heat until warm then stir in sherry.

To serve, ladle into bowls, top with croutons. Makes 7 cups.

Parmesan Croutons: 

  • 1 small loaf rustic bread
  • 4 tablespoons extra-virgin olive oil
  • 2 tablespoons Parmesan cheese, grated
  • course sea salt
  1. Slice the bread into small cubes (you’ll need about 3 cups).
  2. Using a medium-size bowl, toss the bread cubes with the 4 tablespoons of the extra-virgin olive oil and Parmesan cheese until cubes are coated with deliciousness. Sprinkle with a bit of salt (remember Parmesan is salty so taste a cube first).
  3. Place the cubes on a baking sheet and bake at 350* until cubes are golden brown (about 15 minutes). Let cool.
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