It’s still winter, and everyone is talking about the cold weather we’ve been having. I unfortunately can’t change the weather, but I can offer you a comforting soup that tastes of vine-ripened garden tomatoes.
It’s like summer in a bowl!
This soups tastes nothing like the iconic canned tomato soup that most of us grew up with. It’s cream less and can be dairy free if you switch out all the butter for olive oil. You’ll get a much better flavor using whole canned tomatoes as your base then diced. The addition of red wine vinegar gives the soup even more depth of flavor.
Canned tomatoes vary in quality and salt content. I prefer to buy tomatoes imported from Italy, and the ones labeled “San Marzano” are even better. The recipe calls for whole tomatoes, but in a pinch you could use diced, but not crushed, as they are too thick for the soup.
I suggest using a nice fruity olive oil to coat your crostini.
If you enjoy this recipe, share it with a friend! Sign up below to get more recipes and seasonal cooking tips. Find me on Instagram for simple food ideas and scenes from daily life at @Marisacuratolo.
Tomato Basil Soup with Parmesan Crostini
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium onion chopped
- 4 cloves garlic minced
- 2 medium sized carrots chopped
- 2 cans, 28 ounce whole tomatoes
- 4 cups good quality chicken stock
- 2 tablespoons red wine vinegar
- 2 tablespoons honey
- ¼ cup fresh chopped basil or 2 tablespoons pesto plus more to garnish
- Coarse salt and freshly ground pepper to taste
- 1/2 Baguette
- 1/4 cup extra virgin olive oil
- 1/4 cup grated parmesan cheese
- In large heavy saucepan, melt butter with olive oil over medium heat. Add onion and cook until golden, about 5 minutes; add garlic and continue to cook for 1 minute. Add carrots and cook for another 4 minutes, stirring often. Add tomatoes and break up with a potato masher or tongs into small chunks.
- Add chicken stock and bring liquid to a boil; lower to a simmer and cook 30 minutes or until carrots are tender.
- Puree soup with hand blender (immersion). Add balsamic vinegar and honey. Heat through over stove. Season with salt and pepper. Ladle into bowls and sprinkle with chopped basil.
- Preheat oven to 350℉. Cut baguette into 1/4 inch slices. Place bread slices evenly on a rimmed baking sheet, and lightly brush each slice with olive oil and sprinkle with Parmesan cheese. Bake until toasted and lightly brown, about 10 to 12 minutes.