[Tomato Soup with Garlic Croutons]
Source: Times Colonist - Erik Akis
Easy to make, rich tomato soup topped with slowly toasted, garlic-infused croutons.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, halved and thinly sliced
- 1 garlic clove, chopped
- 2 tablespoons flour
- ½ teaspoon dried oregano or basil
- 2 tablespoons tomato paste
- 2 ½ cups chicken or vegetable stock or broth
- 1 (28-oz.) can diced tomatoes
- ½ teaspoon sugar
- salt and white pepper to taste
- chopped fresh parsley for garnish (optional)
Directions
1. Heat the oil in a pot set over medium heat. Add the onion and garlic and cook until tender, about 4 minutes. |
2. Mix in flour, oregano or basil, and tomato paste, and cook 2 minutes more. |
3. While stirring, slowly pour in the stock. Mix in the diced tomatoes and sugar. |
4. Bring to a simmer and simmer for 10 minutes. |
5. Purée the soup in a food processor or blender, or in the pot with a hand (immersion) blender. |
6. Return the soup to a simmer; season with salt and pepper. |
7. Top portions of the soup with croutons and, if desired, some chopped fresh parsley. |
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Notes
For the croutons:
2 Tbsp olive oil
1 garlic clove, minced
2 cups cubed (about 1/4-to 1/2inch) baguette
Preheat oven to 225˚ F.
Place the oil and garlic in a small bowl. Add cubed baguette and toss to coat.
Place cubed baguette on nonstick baking sheet.
Bake, stirring occasionally, for 90 minutes, until croutons are crispy and golden brown.
Categories
Soups[ Back to top ]