Tuscan Tomato Soup
Serves: 6
Rowena Kautzer
1 January 1970
Based on User reviews:
43
Spice
50
Sweetness
43
Sourness
42
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
1 cup
Olive Oil4 tbsps
Unsalted Butter (1/2 stick)4 stalks
Celery (finely diced)3 medium
Onion (minced)Directions:
1
Heat the oil and butter in a Dutch oven
2
Cook the carrots, celery, and onions for about 20 minutes, or until very tender
3
Add the tomatoes and continue cooking over moderate heat for 25 to 30 minutes longer
4
Stir in the parsley and basil, season with salt and pepper, cook a minute or so longer, and serve hot with croutons
5
Croutons: 1 baguette, cut on the diagonal into 1/4-inch-thick slices 2 cloves garlic, crushed 1 teaspoon coarse salt 1/4 cup olive oil 1/2 teaspoon freshly ground black pepper 1/4 cup grated Parmesan Heat the oven to 450 degrees F
6
Line a baking sheet with a silpat (a French nonstick baking mat) or parchment paper; set aside
7
Place the garlic on a clean work surface
8
Sprinkle with salt
9
Using the side of a large knife, rub the garlic and salt together to form a paste
10
Transfer to a small bowl, and add oil, pepper, and cheese
11
Stir to combine
12
Spread the mixture onto the bread slices and place on the prepared baking sheet
13
Bake until golden brown and fragrant, 5 to 7 minutes
14
Yield: 8 servings