Ingredients
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3 lbs (1.3 kg) TomatoesI use plum or vine-ripe tomatoes
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1 OnionSometimes I throw in a red onion as well
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3 cups Chicken Stockor vegetable stock
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1 tsp Olive Oilor butter
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2 Carrots
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2 large bunches (1 cup) Fresh Basil Leaves
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1Tbsp Sugar
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1 tsp Salt
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1 tsp Black Pepper
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1/4 cup Cream
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1 Tbsp Balsamic Vinegar
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4 thick slices Rustic Bread
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2 Tbsp Garlic Powder
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1/4 cup Parmesan Cheese
Directions
Steps
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1
Done
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Special EquipmentImmersion blender or blender that is heat-resistant. |
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2
Done
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Put the chicken stock in a pot on the stove on medium heat. Add the olive oil. (Olive oil allows the body to absorb the vitamins and also adds flavor). Peel and dice the onions. Add to the stock. Peel and slice the carrots, then add to the stock. Cut the tomatoes. Remove the seeds and add to the stock. (Some say you should boil and peel the tomatoes first, but I have found that when pureeing it, it does not make a difference - it gives it a certain rustic texture which I like. Throw in the basil. Add the sugar, pepper, and salt. Simmer for 20 minutes. |
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3
Done
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Purée the soup with an immersion blender, or transfer to a blender, then return to the pot. |
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4
Done
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Add the cream and balsamic vinegar and stir. Let simmer on low. Season to taste with more and pepper if desired. |
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5
Done
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Make the CroutonsPreheat the oven to 375° / 190°C. Line a baking sheet. Cut the bread into chunks. Toss with garlic poweder and parmesan cheese. Spread evenly onto baking sheet. If desired, spray with olive oil or cooking spray. Bake for 15-20 minutes until crispy. |
