Tomaten Pomodori Soup w/ Baby Crouton's Recipe chefgka2

1. 1

   Dice all vegetables place in large soup pot or stock pot crush one clove of garlic add to mix drizzle with 1 to 2 tables spoons olive oil and simmer for 15 minutes.

2. 2

   add salt and pepper lightly as more will be added later.Add broth and peeled and de-seeded tomatoes to pot simmer on medium for 30 minutes.

3. 3

   After 30 minutes turn off heat.

4. 4

   Now at this point you can use an emersion blender or you can remove the vegetables and stock and run them through a blender.

5. 5

   You want to puree all the ingredients at this point.

6. 6

   Once finished use a spatula and run the puree thru a mesh seive over a soup pot to catch the broth.

7. 7

   Do not worry if some thicker puree passes through.

8. 8

   heat with a low to medium heat flavor to taste with salt and pepper.

9. 9

   For the baby croutons brush the bread with butter and season with salt and pepper if desired.

10. 10

    heat on a sheet pan at 400 till toasted.

11. 11

    remove from sheet pan and allow to cool.

12. 12

    Laddle hot soup into bowls pors fresh cream into center about 2 tablespoons.

13. 13

    Garnish with a small fresh basil leaf and baby croutons.

* Per serving · 4 servings · Values may vary.

No additional tips available.