Creamy Tomato Soup with Garlic-Cheese Toast


Creamy Tomato Soup with Garlic-Cheese Toast
Ingredients
- 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
Instructions
- 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.