- 8
Ingredients
- 16 1/2 16 1/2 INCH THICK FRENCH BREAD
- BAGUETTE SLICES
- OLIVE OIL FOR BREAD
- 3/4 STICK UNSALTED BUTTER
- 2 LARGE TOMATOES, CHOPPED
- 1 CARROT, PEELED AND CHOPPED
- COARSELY
- 1 LARGE CELERY STALK, COARSELY
- CHOPPED
- 1 SMALL ONION, CHOPPED
- 1 CLOVE GARLIC, CRUSHED
- 1 28 OZ CAN CRUSHED TOMATOES
- WITH PUREE
- 3/4 CUP TOMATO JUICE
- 3 TABLESPOONS TOMATO PASTE
- 2 TABLESPOONS GOLDEN BROWN SUGAR
- 1/4 TEASPOON WHITE PEPPER
- 1/2 POUND MUSHROOMS, SLICED
- 1/2 TABLESPOONS FRESH PARSLEY,
- CHOPPED
- 1/2 TEASPOON FRESH OREGANO OR A PINCH
- OF DRIED, CRUMBLED
- 1/2 TEASPOON FRESH BASIL CHOPPED OR
- PINCH OF DRIED, CRUMBLED
- 1/2 TEASPOON FRESH THYME CHOPPED OR
- PINCH OF DRIED, CRUMBLED
- 1 CUP WHIPPING CREAM
- 2 CUPS CHICKEN STOCK OR CANNED LOW-
- SALT BROTH
- 4 OUNCES MOZZARELLA CHEESE, SHREDDED
- 8 SLICES PROVOLONE CHEESE, THINLY
- SLICED
Preparation
Step 1
PREHEAT OVEN TO 400 DEGREES. PLACE BREAD SLICES ON HEAVY, LARGE COOKIE SHEET. BRUSH BOTH SIDES OF BREAD WITH OIL. BAKE UNTIL GOLDEN BROWN, ABOUT 10 MINUTES. COOL
MELT 2 TABLESPOONS BUTTER IN LARGE SAUCEPAN OVER LOW HEAT. ADD HALF OF CHOPPED TOMATOES,CARROT, CELERY AND HALF OF CHOPPED ONION AND COOK 10 MINUTES, STIRRING OCCASIONALLY. ADD GARLIC AND SAUTE 2 MINUTES. MIX IN CRUSHED TOMATOES, TOMATO JUICE, TOMATO PASTE, SUGAR AND PEPPER. COVER AND COOK OVER LOW HEAT 1-1/2 HOURS, STIRRING OCCASIONALLY. COOL TOMATO MIXTURE SLIGHTLY. PUREE IN BATCHES IN BLENDER. SET PUREE ASIDE.
MELT REMAINING 1/4 CUP BUTTR IN LARGE HEAVY SAUCEPAN OVER MEDIUM HEAT. ADD REMAINING CHOPPED TOMATOES, REMAINING ONION, MUSHROOMS, PARSLEY, OREGANO, BASIL AND THYME AND SAUTE UNTIL VEGETABLES ARE TENDER, ABOUT 8 MINUTES.
MIX IN TOMATO PUREE AND CREAM (SOUP WILL BE VERY THICK) ADD ENOUGH STOCK TO THIN TO DESIRED CONSISTENCY. COOK UNTIL HEATED THROUGH, STIRRING FREQUENTLY (CAN BE MADE 1 DAY AHEAD).
COVER AND REFRIGERATE SOUP. STORE CROUTONS IN PLASTIC BAG AT ROOM TEMPERTURE.
REWARM SOUP.
PREHEAT BROILER. LADLE SOUP INTO 1-1/2
CUP OVENPROOF SOUP CROCKS. TOP EACH WITH 2 CROUTONS. TOP WITH MOZZARELLA AND PROVOLONE CHEESE. BROIL UNTIL SOUP BUBBLES AND CHEESE MELTS, WATCHING CAREFULLY ABOUT 1 MINUTE.
SERVE HOT.