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Categories:
butter olive oil carrots clove garlic onion tomato paste three vegetable fresh parsley heavy cream fresh basil salt baguette olive oil Parmesan immersion blender
Viewed: 62 - Published at: 4 years agoIngredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 3 large carrots, peeled and finely diced
- 1 clove garlic, grated on a rasp grater
- 1 medium onion, finely diced
- 2 tablespoons tomato paste
- Three 28-ounce cans whole tomatoes
- 4 cups vegetable or chicken broth
- 2 tablespoons finely minced fresh parsley
- 1/2 cup heavy cream
- 2 tablespoons chopped fresh basil
- Salt and freshly ground black pepper
- 1/2 baguette, sliced into rounds
- Olive oil, for drizzling
- 1/2 cup grated Parmesan
- Special equipment: an immersion blender
Method
- For the soup: In a large pot, heat the butter and oil over medium-high heat.
- Add the carrots, garlic and onions and stir and cook for 5 minutes.
- Add the tomato paste and cook, stirring, another 2 to 3 minutes.
- Add the canned tomatoes, broth, parsley and 1 cup water and stir.
- Bring to a boil, then reduce the heat, cover the pot and simmer for 15 minutes.
- Use an immersion blender to puree the mixture, still leaving some texture to the tomatoes.
- Add the cream, basil and some salt and pepper, and simmer for another 5 minutes.
- For the croutons: Drizzle the baguette rounds lightly with olive oil.
- Place little piles of Parmesan in a nonstick skillet.
- Place a baguette 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 the soup with 1 or 2 croutons on top.
