Viewing post #1145507 by herbie43
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|Copied this from the Pioneer Woman website
â€¢1 Tablespoon Butter
â€¢1 Tablespoon Olive Oil
â€¢1 clove Garlic, Minced Fine Or Grated
â€¢1 whole Onion, Finely Diced
â€¢3 whole Large Carrots, Peeled And Finely Diced
â€¢2 Tablespoons Tomato Paste
â€¢3 cans (28 Ounces Each) Whole Tomatoes
â€¢32 ounces, fluid Vegetable Or Chicken Broth
â€¢1 cup Water
â€¢1/2 cup Heavy Cream
â€¢ Salt And Pepper, to taste
â€¢2 Tablespoons Minced Fresh Parsley
â€¢2 Tablespoons Chopped Fresh Basil
â€¢1/2 whole Baguette, Sliced Into Rounds
â€¢1/2 cup Freshly Shredded Parmesan Cheese
â€¢ Fresh Basil, For Garnish
In a large pot, heat butter and oil over medium-high heat, then add onion, garlic, and carrots. Stir and cook for 5 minutes. Add tomato paste and stir it in, cooking for another 2-3 minutes. Add canned tomatoes with their juice, broth, and water. Stir together and bring to a boil, then reduce the heat, cover the pot, and simmer for 15-20 minutes, longer if you have time. Use an immersion blender to puree, still leaving some texture to the tomatoes. Add cream, salt, pepper, parsley, and basil, and simmer for another 5 minutes.
To make the croutons, drizzle crostini rounds lightly with olive oil. Place little piles of Parmesan in a nonstick skillet. Place a crostini 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 soup with one or two croutons on top and a little bit of basil.
NOTE: I added 1/2 cup of sugar while processing the tomatoes because I like some sweetness in my soup. I also used a food processor instead of an emersion blender
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