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
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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.
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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.
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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.
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When the soup is simmering, make the croutons. Place the baguette slices on a rimmed baking sheet and drizzle them with olive oil.
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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.
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When the cheese is nice and melted and starting to bubble, carefully flip the croutons over to toast a bit on the other side.
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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.
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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.