Description
Elevated tomato soup can be made in multiple different ways. You can make the soup from scratch or use canned tomato soup. However you make it, this recipe will enable you to take basic tomato soup to the next level!
Ingredients
1 Cup Fresh Shredded Parmesan Cheese
1 Cup Dried Bread Cubes (I use the ones meant for stuffing)
1 Can Tomato Soup
- 1 Can of Chicken Broth (I pour my chicken broth into the tomato soup can after pouring the tomato soup out)
- 1 teaspoon Fresh Chopped Basil
- 1/2 teaspoon Fresh Chopped Thyme
- 1/2 teaspoon Balsamic Vinegar
- Salt & pepper, to taste
Instructions
1. Preheat oven to 350 degrees.
2. In a small bowl, toss together bread cubes, 1/3 cup of the shredded cheese, and a pinch of salt and pepper. Set off to the side.
3. In a large bowl, whisk together the tomato soup, chicken broth, basil, thyme, and vinegar until smooth.
4. Evenly distribute the bread cube mixture among the ramekins or fill the entire bottom of the circular casserole dish you plan on using.
5. Next, evenly distribute the soup mixture among the ramekins or slowly ladle over the bread cubes in a singular casserole dish.
6. Use the rest of the remaining cheese to float on top of the soup mixture by slowly sprinkling it onto the soup.
7. Bake at 350 degrees for 10 minutes, then switch to a low broil and allow to cook until the cheese becomes golden brown and bubbly (about 5 minutes in our oven, but this can happen quickly so watch carefully to be sure).
8. Remove from oven and allow to sit for one to two minutes before serving; the cheese works as an insulator and the soup inside will be extremely hot.
Notes
*I recommend using three Ramekins to put the tomato soup in, or you can use one circular casserole dish.*