Hearty Vegetable Soup with Parmesan Toasts Recipe


Lisa Clark Everyday

  • Yield: 4 Servings
  • Preparation Time: 5 Minutes
  • Cooking Time: 25 Minutes


  • 10 ml olive oil
  • 2 celery ribs, thinly sliced
  • ½ clove garlic, minced
  • 1 clove garlic, minced
  • 1 ml fresh thyme leaves
  • 750 ml vegetable stock
  • 2.5 ml salt
  • 180 g Basic Tomato Sauce, not blended but heated
Parmesan Toasts
  • 45 ml butter, at room temperature
  • 60 g Parmesan, grated, plus extra for serving
  • 1 ml freshly ground black pepper
  • ½ French loaf
How to Make It
  1. In a large saucepan, heat the olive oil and sauté the celery with a pinch of salt until soft. Add the garlic and cook for 1–2 minutes.
  2. Add the roasted vegetables, thyme, vegetable stock and salt. Cover and bring to a boil. Once boiling, lower the heat and simmer for 10 minutes.
  3. Preheat the oven to 200 °C.
  4. Mix the softened butter, Parmesan and black pepper together.
  5. Slice the French loaf and spread generously with the Parmesan butter.
  6. Bake in the oven until crispy and melty.
  7. If preferred, blend the soup first and then dish it into serving bowls. Add 30 g (±2 tablespoons) of basic (unblended) tomatoes and a piece of Parmesan toast to each bowl.
  8. Serve with extra grated Parmesan on the side.

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