I think I can make this one. I just have to get another one of those hand blenders because ours broke. I doubt I’ll use sourdough baguettes, though. There are none to be found here and I don’t like sourdough. So I’m making a shopping list to be sure I have all of the right stuff!
Servings: Serves 8
Tomato Soup with Toasted Cheese Croutons
- 3 Tbsp. butter
- 1 small onion , chopped
- 1 medium carrot , diced
- 1 stalk celery , diced
- 2 cans (28 ounces) crushed tomatoes
- 6 sprigs parsley
- 4 cups chicken or vegetable stock
- 1/2 cup heavy cream
- Freshly ground pepper
- 1/2 sourdough baguette , sliced into 1/2-inch rounds
- 2 Tbsp. olive oil
- 2 Tbsp. grated Parmesan cheese
In a large pot over medium heat, melt 2 tablespoons of butter. Add onion, carrot, and celery and sauté until tender but not browned, about 6 to 8 minutes.
Add tomatoes, parsley, and stock. Bring to a boil and reduce to a simmer and cover. Skim foam and fat from top and cover. Simmer until carrots are tender, about 25 minutes. Remove parsley sprigs and discard. Puree soup in batches in a food processor or blender (or use a hand blender). Return to pot and stir in cream and remaining tablespoon of butter. Season to taste with salt and freshly ground pepper.
Meanwhile, cut baguette slices into chunks and toss with olive oil and Parmesan. Place on a sheet pan and bake at 400° until golden brown and crispy, about 10 minutes. Pour soup into mugs and place a few croutons on top.