There’s nothing as soothing as a piping-hot bowl of homemade soup, especially once the weather starts turning cooler. Today’s Creamy Tomato Soup with Peppery Parmesan Cornbread Croutons is a really simple — and quick — made-from-scratch recipe featuring fresh tomatoes (duh!), other veggies and spices, and low-sodium chicken broth. Not only is it delicious, it’s on the healthier side, too! An added bonus is that this soup can be ready in 30-40 minutes, start to finish. That makes for some easy dinner prep!
I’ve adapted the original Cooking Light recipe by adding a little cream because I like my tomato soup creamy, but if you want to save a few calories, leave out the cream — this soup will still be delicious. I like topping my soup with Peppery Parmesan Cornbread Croutons, shredded Parmesan cheese, and basil.
Tip: At the end of cooking, to make this soup smooth and creamy you’ll need to blend the ingredients. Using an immersion blender would work great, but since I don’t own one of those nifty tools, these recipe directions are written for using a countertop blender. Either way, be careful when blending hot soup. Enjoy!
Adapted from Cooking Light As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Serving Size: 1 Servings
Amount Per Serving: Calories: 269 Total Fat: 14g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 62mg Sodium: 438mg Carbohydrates: 30g Net Carbohydrates: 0g Fiber: 3g Sugar: 11g Sugar Alcohols: 0g Protein: 8g
Adapted from Cooking Light
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.