Multicolored Soup and Cheese Croutons
From: Margot, Loretteville, Quebec, Canada
Comments: To freeze: pour soup into an airtight container and freeze for up to 3 months.
Before reheating, thaw soup overnight, refrigerated.
Servings: 4
IngredientsPreparation
  • 1 tablespoon [15 mL] vegetable oil
  • 1 small onion, chopped
  • 3 slices bacon, chopped
  • 1 [14-ounce / 394-mL] can tomatoes, drained and pureed
  • 2 1/2 cups [675 mL] chicken broth
  • 1 1/3 cups [330 mL] frozen mixed vegetables
  • 1/3 cup [80 mL] small pasta shells
  • 2 tablespoons [30 mL] tomato paste
  • Few drops Worcestershire sauce
  • Salt and pepper, to taste
  • Pinch of sugar
  • 2 tablespoons [30 mL] freshly chopped parsley
Cheese Croutons
  • 2 slices fresh white bread
  • 1/2 cup [115 g] grated Cheddar cheese
  • Heat vegeable oil into a casserole.
  • Add chopped onion and bacon; cook over low heat for 5 minutes.
  • Discard excess melted fat before mixing in all remaining soup ingredients, except chopped parsley.
  • Bring to a boil, cover and simmer over low heat for 10 minutes.
  • Meanwhile, prepare cheese croutons.
  • Stir freshly chopped parsley into soup mixture.
  • Serve soup, garnished with cheese croutons.
Cheese Croutons
  • Half bread slices thickwise shaping a pocket.
  • Stuff bread slices with grated Cheddar cheese.
  • Toast 'sandwiches' until golden and cheese is melted.
  • Cut toasts into small cubes.