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Fresh Tomato Soup with Croutons

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    Source: www.tastebook.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 3 T olive oil

    2. 1/2 c onion , finely chopped

    3. 1/2 c celery , finely chopped

    4. 1/2 c carrot , finely chopped

    5. Salt & Pepper

    6. 4 c fresh tomato es, chopped

    7. 4 c chicken broth

    8. 2 T fresh basil , minced

    9. 2 t sugar

    10. 1 t fresh lemon juice

    11. 1 c half & half

    12. 2 T flour

    13. 2 T butter

    14. Leftover cornbread

    Instructions Jump to Ingredients ↑

    1. Heat saucepan with olive oil and add veggies until transparent. Add s&p along with tomatoes, broth, basil, sugar and lemon juice.

    2. Bring up to a good boil. Cover and simmer for one hour. Uncover and add half & half blended well with flour. Bring back to a boil for 5 minutes. Add butter.

    3. For croutons, dice leftover cornbread into 1 inch cubes. Sprinkle with olive oil and parmesan cheese. Bake 350 for 20-30 minutes.

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