Time: 1 hour.
Complexity: easily
Servings: 4

The cheese croutons for this soup are made from hot cheese sandwiches with fresh basil, the flavor of which perfectly complements the rich tomato flavor of the soup. You can use any cheese you like, whether milder or sharper. The soup itself keeps well in the freezer and is perfect for preserving.

Ingredients:

• 1 tbsp extra-virgin olive oil
• 1 tbsp. minced fresh garlic
• 1.5 tsp coarse salt
• 1 teaspoon freshly ground black pepper
• 1 medium white onion, diced
• 4 cups chicken broth
• 2 x 425g cans diced tomatoes, discard liquid
• 1 can (280 g) of tomato sauce
• 1 parmesan rind
• 3/4 cup chopped fresh basil
• 5 tablespoons unsalted butter
• 1/4 cup flour
• 1 cup heavy cream
• 4 slices of soft white bread
• 4 slices American cheese

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

tomatoes, basil, white bread, toast, processed cheese

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Preparation:

Step 1
• In a large Dutch oven, heat the olive oil over medium-high heat. Add the garlic, salt, pepper, and onion and cook until softened, 1–2 minutes. Add the broth, diced tomatoes with their liquid, tomato sauce, Parmesan rind, and 1/4 cup basil and simmer, stirring occasionally, for about 30 minutes. Remove the Parmesan rind from the soup and puree the soup with an immersion blender until smooth.
Step 2
• Melt 3 tablespoons of butter in a small saucepan. Add the flour and continue cooking, stirring, until lightly browned, 1–2 minutes. Add the cream and cook, stirring, until thickened. Add the cream to the soup and simmer over medium-low heat, stirring occasionally, until the soup thickens, about 15 minutes.
Step 3
• Toast:
  
  Meanwhile, in a medium skillet over medium heat, melt the remaining 2 tablespoons butter until foamy. Place 2 slices of bread in the skillet; top each slice of bread with 2 slices of cheese, 2 tablespoons of chopped basil, and another slice of bread. Cook until the bread is golden brown and the cheese is melted, about 3 minutes per side. Cut each sandwich into 9 wedges.
  
  Note
  
  Try croutons with sharp cheddar or manchego cheese.
Step 4
• Serve the soup with cheese croutons and sprinkle with the remaining 1/4 cup basil. You can freeze this soup for up to 3 months. If making ahead, divide into several portions before freezing..

Votes: 1

Author of the recipe - Valerie Bertinelli is an American actress.