Delicious Home-made Tomato Soup Served in a Sourdough Bowl with Garlic Parsley Butter.
Served with Garlic Parsley Butter Croutons.
Ingredients ( Stuff you need )
For the Tomato Soup
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 potato diced
- 1 celery stalk, diced
- 2 cans (14 oz each) crushed tomatoes (or 4 cups fresh tomatoes, chopped)
- 3 cups vegetable or chicken broth
- 1 teaspoon sugar (to balance acidity)
- Salt and pepper to taste
- Fresh basil leaves, for garnish (optional)
- 1 tablespoon balsamic vinegar (optional)
For the Sourdough Bowls.
- 4 large sourdough bread bowls
- 4 tablespoons unsalted butter, softened
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- Salt to taste
For the Croutons.
- 3 cups sourdough bread, cut into cubes
- 3 tablespoons olive oil
- 2 tablespoons garlic parsley butter (from above)
- Salt and pepper to taste
- Grana Padano cheese, for serving
Directions
1. Prepare the Tomato Soup.
1. Sautéing the Vegetables. In a large pot, heat olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Add the minced garlic, diced carrot, and celery; cook for an additional 5 minutes until the vegetables are softened.
2. Adding Tomatoes and Broth. Pour in the crushed tomatoes (and fresh tomatoes if using), and add the broth. Stir to combine.
3. Seasoning the Soup. Stir in the sugar, salt, and pepper. Bring the mixture to a simmer and let it cook for about 20-25 minutes to allow the flavors to meld. If desired, add balsamic vinegar for added depth of flavor.
4. Blending the Soup. Use an immersion blender to blend the soup until smooth, or carefully transfer it in batches to a countertop blender. Blend until creamy, then return to the pot.
5. Adjusting Flavor. Taste and adjust seasoning as needed. If you prefer a richer flavor, blend in a splash more olive oil or adjust sugar and salt.
2. Prepare the Garlic Parsley Butter
1. In a small bowl, combine the softened butter, minced garlic, chopped parsley, and a pinch of salt. Mix well until fully combined.
3. Prepare the Sourdough Bowls
1. Preheat your oven to 350°F (175°C). Cut the top off each sourdough bowl and scoop out some of the inside to create space for the soup (keep the bread for croutons!).
2. Brush the inside of each bowl with the garlic parsley butter.
3. Bake the bowls in the preheated oven for about 10 minutes until they are slightly crispy but not browned. Remove and set aside.
4. Prepare the Croutons
1. In a bowl, combine the sourdough bread cubes with olive oil, garlic parsley butter, salt, and pepper. Toss until evenly coated.
2. Spread the cubes on a baking tray in a single layer and bake in the oven for about 10-15 minutes, until golden and crispy, tossing halfway through.
5. Serve
1. Ladle the hot tomato soup into the prepared sourdough bowls.
2. Top with lashings of Grana Padano cheese and garnish with fresh basil if desired.
3. Serve with the crispy sourdough garlic parsley croutons on the side.
Enjoy
Happy Cooking Folks
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