Categories: Soup

Ingredients

• Soup:
• 1 tbsp butter
• 1 tbsp olive oil
• 1 garlic clove, grated
• 1 medium onion, finely diced
• 3 large carrots, finely diced
• 2 tbsp tomato paste
• 4 cups vegetable broth
• 3- 28 oz cans whole tomatoes
• 1/2 cup heavy cream
• 2 tbsp chopped parsley
• 2 tbsp chopped basil
• Kosher salt and black pepper to taste
• Parmesan Croutons:
• 1/2 baguette, cut into 1/2-inch slices
• 1/4 cup olive oil
• 1/2 cup grated Parmesan cheese

Directions

1. In a big pot, melt the butter in the olive oil over medium-high heat. Then add the garlic, onion and carrots. Stir the veggies around and cook for 5 minutes or so, until they start to soften.

2. Add the tomato paste and stir it into the veggies, letting it cook and release its flavor for a couple minutes. Next, add 1 cup water along with the broth.

3. Add the tomatoes. Stir the mixture around, bring it to a boil, then reduce heat to low, cover the pot and let simmer for 15-20 minutes.

4. When the soup is simmering, make the croutons. Place the baguette slices on a rimmed baking sheet and drizzle them with olive oil.

5. In a large nonstick skillet, mound the Parmesan cheese in individual piles. Lay a baguette slice on each Parmesan pile, then turn the heat to medium.

6. When the cheese is nice and melted and starting to bubble, carefully flip the croutons over to toast a bit on the other side.

7. Blend soup with immersion blender. To soften the tomato flavor, add the cream, then stir the soup and let it cook a few minutes more.

8. Finally, sprinkle in some chopped parsley and basil, along with salt and pepper. Serve in a bowl with a couple of the croutons and a little more basil.

Email to a friend | Print this recipe | Back