Italy / Bread
Tomato Basil Soup with Garlic Toasts
This soup is comfort food at its best. You know, get all cozy in the sofa, turn on your favorite flick, that kind of thing.
Ingredients
- tomato paste1 cup
- heavy cream3/4 cup
- tomato juice18 oz
- chicken stock1/2 cup
- kosher salt, divided1 tbsp
- black pepper, freshly ground1 tbsp
- plum tomatoes, Roma; diced2
- olive oil, extra virgin
- white bread, French or Italian crusty bread; 1/2-inch thick; cut on the bias4 slice
- garlic powder1/2 tsp
- fresh basil, large bunches2 bunch
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Combine paste, juice, cream, broth, 2 tsp salt, 2 tsp pepper, and diced tomatoes in a large saucepan. Bring to a boil over medium high heat.
Reduce heat to medium low and cook, stirring occasionally, until liquid has reduced by ⅓.
Using an immersion blender, purée soup until smooth. Keep warm over low heat.
Toast bread slices in the toaster oven. The second they come out, brush slices with olive oil and sprinkle with garlic and remaining salt and pepper. Set aside.
Add basil leaves to tomato purée and let steep for 5 minutes over low heat. Remove leaves.
Garnish individual bowls with sprigs of basil and serve warm with garlic toast.
