You will not be disappointed.
Hearty Tomato Soup with Parmesan-Crusted Croutons
Adapted from The Pioneer Woman
1/2 Tbsp. butter
1/2 Tbsp. olive oil
1/2 tsp. garlic, minced
1/2 onion, diced
2 large carrots, peeled and diced
1 Tbsp. tomato paste
3 (14.5 oz.) cans whole tomatoes
16 oz. chicken broth
1/2 cup water
1/4 cup half and half
salt and pepper to taste
2 Tbsp. chopped fresh basil, plus more for garnish
1/2 whole baguette, sliced into rounds
1/2 cup shredded Parmesan cheese
1. In a large pot, heat butter and oil over medium-high heat, then add onion, garlic, and carrots. Stir and cook for 5 minutes. Add tomato paste and stir, cooking for another 2-3 minutes. Add canned tomatoes with their juice, broth, and water. Stir together and bring to a boil, then reduce the heat, cover the pot, and simmer for 15-20 minutes.
2. Use an immersion blender to puree, still leaving some texture to the tomatoes. Add half and half, salt, pepper, and basil; simmer for another 5 minutes.
3. To make the croutons, drizzle baguette rounds lightly with olive oil. Place Tablespoon sized piles of Parmesan in a nonstick skillet. Place a baguette round on top of each pile. Turn on the heat to medium. Press with a spatula as you melt the cheese into each round. When set, flip to the other side to toast.
4. Serve soup with one or two croutons on top and a little bit of basil.