Easy Tomato Soup Recipe

• 份量: 8 servings
• 活動時間: 35 minutes
• 總時間: 1 hour 5 minutes

食材

1/3 cup olive oil (extra-virgin)

5 large carrots (peeled and coarsely chopped (2-3/4 cups)

1 large yellow onion (coarsely chopped (2 cups)

1 tablespoon dried basil

3 (28-ounce) cans whole Italian-style tomatoes in purée

1-3/4 cups chicken broth

2 cups heavy cream

Salt and pepper

2 tablespoons fresh basil leaves (cut into fine ribbons)

8 tablespoons unsalted butter (softened to room temperature)

1/2 cup freshly grated Parmesan cheese (2 ounces)

1/8 teaspoon salt

3/4 teaspoon granulated garlic

1 tablespoon finely chopped fresh parsley

1 baguette (cut on a sharp diagonal into 3/8-inch-thick slices)

步驟

Make the Soup

Cook Veggies

In a 6–8 quart saucepan over medium heat, warm the oil and swirl to coat the bottom. Add carrots, onion, and dried basil. Sauté, stirring occasionally, until softened, 10–12 minutes. Season to taste (I add 1/2 tsp salt & 1/4 tsp pepper).

Simmer

Add the tomatoes (with purée) and broth. Bring just to a boil. Reduce heat to low and simmer, uncovered, for 20 minutes.

Blend

Remove from heat. Purée soup with an immersion blender in the pot, or in batches using a blender or food processor.

Finish

Return soup to the pan. Stir in cream and place over medium heat until heated through. Season to taste with salt and pepper (I usually add 1 tsp salt & 1/4 tsp pepper).

Make the Crostini

Preheat Oven

Preheat oven to 350°F. Place a rack in the top third of the oven.

Mix Butter

In a medium bowl, mash together butter, cheese, salt, and granulated garlic until combined. Stir in parsley.

Add Butter

Spread each slice of bread generously with the butter mixture. Make sure the surface is fully covered.

Bake

Place crostini on a baking sheet, close together but not touching. Bake uncovered for 10–15 minutes, until golden brown. Serve warm.

營養

• 卡路里: 585 kcal
• 總脂肪: 45 g
• 飽和脂肪: 23 g
• 不飽和脂肪: 17 g
• 反式脂肪: 1 g
• 膽固醇: 119 mg
• 鈉: 847 mg
• 總碳水化合物: 36 g
• 膳食纖維: 5 g
• 總糖: 11 g
• 蛋白質: 10 g