Creamy Tomato Soup with Garlic-Cheese Toast
Creamy Tomato Soup with Garlic-Cheese Toast
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 large sweet onion, chopped
- 4 garlic cloves, minced
- 2 (28 oz) cans San Marzano peeled tomatoes
- 2 jarred red bell peppers, drained
- 1 cup chicken stock or vegetable stock
- 1 tablespoon granulated sugar
- 1 tablespoon fresh thyme leaves
- 1 tablespoon kosher salt
- 1 teaspoon dried basil leaves
- 1 teaspoon dried oregano leaves
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon black pepper
- ½ cup heavy cream
- 8-10 fresh basil leaves
- ½ cup shredded parmesan cheese, for serving
- Garlic-Cheese Toast:
- 1 baguette, sliced
- 4 cloves roasted garlic cloves or garlic confit
- ½ pound grated Mozzarella or slices or cheese of choice
- fresh basil or thyme, for garnish
Heat olive oil and butter in a heavy soup pot or Dutch oven, over medium-high heat. Add onion and sauté for 3-4 minutes, until tender. Add garlic and sauté for 20-30 seconds.
Add tomatoes with juices, red bell pepper, chicken stock, sugar, and spices. Bring to a low simmer. Cook uncovered, for 30 minutes or until it has thickened.
Add the heavy cream, fresh basil, and season to taste with salt and pepper.
Using an immersion blender (or carefully transfer soup to a blender), puree soup until there are no large chunks left.
Serve and garnish with parmesan cheese and top with garlic-cheese toast. Enjoy!
Garlic-Cheese Toast:
Preheat oven to 400º F.
Arrange the baguette slices on a baking sheet in a single layer. Slather the top with the roasted garlic or garlic confit. Top the bread with the cheese and transfer to the oven for 5 minutes.
