Faux-fresh Tomato Soup

Total Time: 55 mins Preparation Time: 35 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 (8 ounce) french baguettes
• 2 tablespoons parmesan cheese or 2 tablespoons romano cheese
• 1 teaspoon dry basil
• 1/4 teaspoon coarse salt
• 1 teaspoon olive oil
• 1 medium onion, chopped
• 1 large carrot, chopped
• 5 cups low sodium chicken broth
• 1 (15 ounce) can tomato puree
• 3 tablespoons dry basil or 1/3 cup cups chopped fresh basil
• 3/4 teaspoon sugar
• 1/2 teaspoon pepper

Recipe

• 1 prepare croutons and set aside:.
• 2 slice 1 small french bread baguette (8 oz) crosswise into 1/4-in slices. sprinkle slices with grated cheese then sprinkle lightly with dry basil and coarse salt. place bread slices in a single layer on a large baking sheet. bake in a 300° oven until toasted and golden brown (about 20 minutes). serve croutons warm or at room temperature.
• 3 make soup:.
• 4 in a 3-4 quart pan, combine oil, onion, carrot, and 1 cup of the the chicken broth. bring to a boil over high heat; boil, uncovered, stirring occasionally, until liquid evaporates and vegetables begin to brown (about 10 minutes). to deglaze, add 3 tbsp water and stir to scrape browned bit free. continue to cook, stirring occasionally, until mixture begins to brown again. repeat deglazing and browning steps 2 more times, using 3 tbsp water each time; vegetable mixture should be golden brown.
• 5 add remaining 4 cups chicken broth. stir to scrape browned bits free. stir in tomato purée, basil, sugar, and pepper. bring to a boil over high heat; then reduce heat, cover, and simmer until vegetables are very tender to bite (about 20 min).
• 6 whirl mixture, a portion at a time, in a food processor or blender until smoothly puréed. return to pan; bring to a simmer over medium heat.
• 7 to serve, ladle into bowls and top each serving with 2 croutons. pass remaining croutons.