I had a nice lazy weekend getting things done around my apartment. The weather was weirdly warm- in the 60s!- both days so I had the windows open most of the weekend. The apartment I moved into recently is in a brand new building which is awesome, but is still has a little bit of that residual chemical smell from the new carpet and paint. It was so nice to have some fresh air moving through here.
It’s going to cool down in the next few days, so even though it didn’t feel like soup weather yesterday, I decided I’d still go ahead an make a big pot of soup for dinner this week. I have a Creamy Tomato Basil Soup that is my usual go-to, but I wanted to try something new this time. Tomato soup sometimes has a bit of a ‘bite’ to it that I don’t like. The carrots in this recipe add some sweetness which mellows out the tomatoes and a little bit of cream adds to the richness.
Hands down the best part of this soup are the Parmesan croutons. They’re quick and easy to make and they definitely dress up this soup. I’ll copy the Parmesan crouton idea for others soups in the future too. They’d be delicious on a broccoli soup.
- 2 tbl. unsalted butter
- 1 clove garlic, minced
- 1 onion, diced
- 1 cup diced carrots
- 2 tbl. tomato paste
- 3 cans (28 oz. each) whole tomatoes (including juice)
- 32 oz. vegetable broth
- ½ cup heavy cream
- 3 tbl. fresh chopped basil
- Baguette sliced into rounds
- ½ cup Shredded Parmesan Cheese, ideally fresh
- Heat the butter over medium heat in a large pot until melted. Add the onion, garlic, and carrots. Stir and cook for about 5 minutes. Stir in the tomato paste and cook for another 2 minutes. Add the canned tomatoes with their juice and the vegetable broth. Cover and simmer for 25 minutes. Remove from heat, then use an immersion blender to puree the soup to the desired texture. I like it with some texture left to the vegetables. Add the cream and basil then salt and pepper to taste.
- Lightly butter one side of each round of bread. Place a little pile of Parmesan (about 1-2 tsp.) on a cold skillet. Put a piece of bread on top of each pile of Parmesan, with the non-buttered side on top of the cheese. Turn on the heat to medium. Once the cheese is melted and lightly browned, flip over the bread and toast the other side.
- Serve the hot soup with a few croutons and a bit of fresh basil.
Source: Adapted from The Pioneer Woman