Tomato soup
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Serves 5 | Prep Time 10 PT10M | Cook Time 10 PT20M | SoupWhy I Love This Recipe
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Ingredients You'll Need
SOUP
1 Tbsp. Butter
1 Tbsp. Olive Oil
1 clove Garlic, Minced Fine Or Grated
1 whole Onion, Finely Diced
3 whole Large Carrots, Peeled And Finely Diced
2 Tbsp. Tomato Paste
3 cans (28 Ounces Each) Whole Tomatoes
32 oz. fluid Vegetable Or Chicken Broth
1 cup Water
1/2 cup Heavy Cream
Salt And Pepper, to taste
2 Tbsp. Minced Fresh Parsley
2 Tbsp. Chopped Fresh Basil
Croutons
1/2 whole Baguette, Sliced Into Rounds
1/2 cup Freshly Shredded Parmesan Cheese
Fresh Basil, For Garnish
Directions
In a large pot, heat butter and oil over medium-high heat, then add onion, garlic, and carrots. Stir and cook for 5 minutes. Add tomato paste and stir it in, cooking for another 2-3 minutes. Add canned tomatoes with their juice, broth, and water. Stir together and bring to a boil, then reduce the heat, cover the pot, and simmer for 15-20 minutes, longer if you have time. Use an immersion blender to puree, still leaving some texture to the tomatoes. Add cream, salt, pepper, parsley, and basil, and simmer for another 5 minutes.
To make the croutons, drizzle crostini rounds lightly with olive oil. Place little piles of Parmesan in a nonstick skillet. Place a crostini round on top of each pile. Turn on the heat to medium. Press with a spatula as you melt the cheese into each round. When set, flip to the other side to toast.
Serve soup with one or two croutons on top and a little bit of basil.
Pairs Well With
bread
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