In her Staying Home special, Ree Drummond turns canned tomato soup on its head in this easy at-home recipe that’s comforting, simple and can be made with ingredients that you probably already have in your kitchen. Golden croutons made from thick-cut garlic-parmesan Texas toast make for the perfect accompaniment to this hearty lunchtime soup.
Related: The Pioneer Woman’s Cheesiest Recipes
The pantry-friendly dish starts with store-bought pesto, condensed tomato soup and dried herbs before Ree adds a large splash of heavy cream (if you have it on hand) to make for a creamy, velvety finish.
Want to finish off with something sweet? Try Ree Drummond’s rustic strawberry tart.
ingredients
Garlic Bread Croutons
Tomato Soup
directions
For the garlic bread croutons, preheat the oven to 425°F.
Toss the cubed garlic bread with the Parmesan and place on a baking sheet. Bake until golden and crisp, about 8 minutes. Set aside.
For the soup: In a saucepot over medium heat, add the olive oil and jarred pesto. Cook the pesto for a couple minutes to allow the flavours to come out. Add the tomato soup, diced tomatoes, Parmesan, sherry, dried parsley and about half the amount of water listed in the soup can instructions. Season with salt and pepper. Bring to a simmer and simmer until heated through. Stir in the cream.
Serve the soup in bowls and top with the garlic bread croutons. Sprinkle over some additional Parmesan and drizzle with pesto. Serve extra croutons on the side.
