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Tomato Soup with Broiled Parmesan Cheese
  • Prep
  • Total
  • Serving

Tomato Soup with Broiled Parmesan Cheese

Everyone’s childhood favorite grows up with the refined flavor of basil and fresh garlic, under a ciabatta crouton crowned with the notable flavor and aroma that comes from a toasted Parmesan Cheese crust.


Tomato Soup

  • Chopped Tomatoes , 14 oz. (weight)
  • Extra Virgin Olive Oil, ¾ cup
  • Kosher Salt, TT
  • Fresh Ground Black Pepper, TT
  • Celery, diced, 1 stalk
  • Carrot, diced, 1 each
  • Sweet Onion, diced , 1 small onion
  • Fresh Garlic, 2 cloves
  • Chicken Stock , 1 cup
  • Bay Leaf, 1 each
  • Unsalted Butter, 2 T
  • Fresh Basil, ¼ cup
  • Heavy Cream, ½ cup

Parmesan Crouton

  • Ciabatta bread, cut into round slices, 1 loaf
  • Parmesan Cheese, 1 cup


  1. Preheat oven to 450ºF
  2. Strain the chopped tomatoes, reserving the juices and spread onto a baking sheet, seasoning with salt and pepper to taste. Drizzle with ¼ cup of the oil and roast until caramelized, about 15 minutes.
  3. Meanwhile, in a saucepan over medium heat add celery, carrot, onion and garlic. Cook until softened and then add the roasted tomatoes, reserved juices, chicken broth, bay leaf and butter. Simmer for 15-20 minutes until vegetables are very tender.
  4. Add basil and cream, then puree with a handheld immersion blender until smooth.
  5. Place appropriate amount of soup in a soup cup, leaving a ¼” of space for the crouton.
  6. Float the crouton on top of the soup and top with an even level of Parmesan Cheese.
  7. Place under broiler until golden brown and crisp.
  8. Serve immediately

Yield: 1 Serving

Kitchen Tips

  • To boost lunchtime sales, consider creating a soup-and-sandwich bundle with a grilled Cheddar Cheese or even Horseradish Cheddar Cheese sandwich, cut into strips for dipping.

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