Roasted Tomato Soup with Parmesan Cheese Croutons
Warm up with this tasty tomato soup.
I love soups, especially when the weather starts to cool off from a long, hot summer. And by cool I mean when it drops below 70°F. I don't know if it's being a Texan, or just being maladjusted to cold weather, but I know I'm not the only one eager for fall. I mean, Pumpkin Spice rolls out at the end of August.
We serve this delightful soup for lunch on Saturday, using up any leftover Rosemary Chicken and Roasted Fall Veggies from the night before. I wrote this recipe using all uncooked ingredients, but please substitute with leftover roasted chicken or roasted veggies if you have them.
This recipe will make a pretty big batch, which is perfect if you're wanting to make warm and hearty lunches for the week.
Use leftover roasted veggies (anything you have) in place of the fresh veggies in this soup. You can also use leftover chicken or turkey!