Description
A comforting homemade tomato soup paired with cheesy crostini for a delightful culinary experience.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 cans (14 oz each) diced tomatoes
- 2 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup heavy cream
- 4 slices of bread
- 1 cup shredded cheese
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, and sauté until softened, about 5 minutes.
- Stir in diced tomatoes, vegetable broth, dried basil, salt, and pepper. Bring to a boil, then reduce heat and let simmer for 20 minutes.
- Add heavy cream and blend with an immersion blender until creamy or to your preferred consistency.
- Preheat the oven to 400°F (200°C). Arrange bread slices on a baking sheet, topping each with shredded cheese.
- Bake for about 10 minutes or until cheese is bubbly and bread is golden brown.
- Serve the soup hot with the cheesy crostini.
Notes
For a thicker soup, add a tablespoon of tomato paste while simmering. Consider using fresh herbs for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 30mg