Creamy Tomato Soup with Parmesan Crostini
In the 50s and 60s, a quick meal choice was often canned condensed tomato soup, thinned out with evaporated milk, cream, or water. It was then served with croutons, grilled cheese, even sliced hot dogs. For this post, I made my own version of the grilled cheese and tomato soup standard, with Parmesan crostini (Italian for “little toasts”). It has the same pretty red color as Campbell’s!
– 30 ounces chicken or vegetable stock
-1 (28-ounce) can concentrated crushed tomatoes
– 2 tbsp olive oil
– 2 stalks of celery, diced
– 1 small white onion, diced
– 1 cup 2% milk
– 1 can tomato paste
– salt and black pepper
– 1 tbsp dried basil
– 1 tsp chili powder
– 1 tsp Agave nectar
Saute celery and onions in a pan with oil until slightly translucent and brown. Combine broth and tomatoes in a medium saucepan over medium heat. When soup bubbles, stir in milk, vegetables, and tomato paste and then reduce heat to low. Add salt, pepper, basil, chili powder, and Agave nectar and simmer for 15 minutes, stirring occasionally. With an immersion blender (or a regular blender, dividing the soup in batches) puree soup until creamy.
– 1 loaf multigrain bread
– 4 tbsp olive oil
– 2 tsp garlic salt
– 1/4-1/2 cup fresh grated Parmesan cheese
– Salt and pepper
Preheat oven to 400 degrees F. Slice bread very thin and place on a metal baking sheet. Combine oil and garlic salt, then brush on bread slices. Sprinkle with salt and pepper, then add cheese. Bake for 3-5 minutes, or until cheese is melted and toasts are brown. Serve warm on top of soup.