- 4
- 45 mins
Ingredients
- 2 tbsp extra virgin olive oil
- 1 medium yellow onion, diced
- 6-8 garlic cloves, peeled and crushed
- 2 tbsp chopped fresh basil leaves
- 4-6 sprigs each oregano, thyme
- kosher salt and pepper, to taste
- 1 can (28 oz) no salt added peeled whole stewed tomatoes, with juice
- 1 can (14 oz) Italian style diced tomatoes, with juice
- 2 cups chicken stock, vegetable broth or water
- 1/4 cup heavy cream
- Additional fresh oregano, thyme and basil, chopped small, for garnish
- Herbed Gruyere Crostini
- 12 slices (1/2") French baguette
- olive oil, for brushing
- kosher salt and pepper, for seasoning
- 1 tbsp each chopped fresh oregano, thyme and basil
- 1 oz grated Gruyere cheese
Preparation
Step 1
Heat olive oil in a large soup pot over medium-low heat until shimmering. Add onions and cook for 10-15 minutes until soft and beginning to caramelize. Add the garlic and fresh herbs, and cook for an additional 1-2 minutes, until fragrant, then season with salt and pepper. Add the cans of tomatoes and desired cooking liquid. Bring to a boil, then simmer for 5 minutes.
Blend the soup in the soup pot using immersion blender (or carefully in batches with a blender, venting the top). Add 1/4 cup heavy cream to the blended soup and taste again for seasoning. Keep warm while prepping crostini.
For herbed gruyere crostini, brush the bread with olive oil, and season with salt and pepper, to taste. Combine the herbs and cheese together, and evenly top the sliced bread. Broil or bake on a cookie sheet at 400° until toasted and melty, then allow them to rest for a few minutes. Top soup with crostini, garnishing with additional fresh herbs. Refrigerate any leftovers.