Ingredients: |
Ingredients: Tomato Basil Soup:
3 Tbsp of extra-virgin olive oil
2 large carrots, peeled and chopped
1 small yellow onion, chopped
½ Tbsp dried basil
28 ounce can of whole tomatoes in purée
14 ounce can of whole tomatoes in purée
1 cup of chicken broth
½ cup of heavy cream
sea salt and black pepper
1 Tbsp fresh basil leaves cut into ribbons
Parmesan-Garlic Crostini:
½ cup butter, at room temperature
½ cup grated Parmigiano-Reggiano
¾ tsp sea salt
½ tsp granulated garlic
1 Tbsp finely chopped fresh flat-leaf parsley
½ baguette, cut on a sharp diagonal into ~⅜-inch-thick slices, each about 5½ inches long
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Directions: |
Directions:Tomato Basil Soup:
1. To make the Tomato Basil Soup, in a 6 to 8 quart saucepan over medium heat, warm the oil and swirl to coat the bottom of the pan. Add the carrots, onion and dried basil and sauté, stirring occasionally until softened, 10 to 12 minutes.
2. Add the tomatoes, including the purée, and the broth and bring just to a boil. Reduce the heat to low and simmer, uncovered, for 20 minutes to blend the flavors.
3. Remove soup from the heat. Purée the soup in the saucepan using a wand-type immersion blender; or, working in batches, purée in a blender or food processor fitted with a metal blade.
4. Return the puréed soup to the saucepan, add the cream and place over medium heat. Warm until heated through. Season to taste with salt and pepper.
5. Ladle the soup into a warmed soup tureen or individual bowls, garnish with the fresh basil and serve immediately with the crostini resting on the rim of the bowl.
Parmesan-Garlic Crostini:
1. Position a rack in the top third of the oven and preheat it to 350°.
2. Mash the butter, cheese, salt and granulated garlic together in a medium bowl with a rubber spatula until combined. Stir in the parsley.
3. Using a flexible metal spatula, spread each slice of bread with a generous two teaspoons of the butter mixture in an even layer without any "bald spots." Arrange the crostini, spaced closely but not touching, on a baking sheet. The unbaked crostini can be prepared to this point up to 3 hours ahead, covered with parchment paper and stored at room temperature. Do not refrigerate.
4. Bake, uncovered, until golden brown, 10 to 12 minutes. Serve warm and enjoy! |
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