Ingredients
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1- 28 ounce can of whole tomatoes
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2 tablespoons tomato paste
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1/2 onion, finely chopped
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1 garlic clove, finely chopped
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2 tablespoons unsalted butter
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4 whole leaves of basil
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1/2 to 1 teaspoon sugar
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2-3 tablespoons heavy cream
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4 cups water
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salt, to taste
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ground pepper, to taste
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heart croutons
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4 slices white or whole wheat bread
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1 tablespoon olive oil, for brushing
Directions
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1
Done
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Melt butter in a large heavy bottom saucepan over medium heat. Add onion. Cook until onion is completely soft and translucent, 6-8 minutes. Add garlic and cook another 4 minutes, stirring constantly. |
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2
Done
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Increase heat to medium-high; add tomato paste. Continue cooking, stirring often, until paste begins to get thinner, 5–6 minutes. |
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3
Done
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Add tomatoes with juices, 1/2 teaspoon sugar, and 4 cups water to pot. Increase heat to high heat and bring to a simmer. Reduce heat to medium and add basil leaves. |
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4
Done
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Simmer until flavors blend, it should take 45–55 minutes. |
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5
Done
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puree soupRemove basil leaves. Place soup in food processor, or use a hand blender and puree until smooth. |
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6
Done
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Stir in heavy cream. Taste and add more sugar if the tomatoes are more acidic. |
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7
Done
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Simmer soup for another 10–15 minutes. Season with salt, pepper and add more sugar if you think acidity is too high. Simmer another five minutes. |
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8
Done
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heart croutonsSet oven to broil setting. |
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9
Done
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Take four slices of white or brown bread and cut out two heart shaped croutons per piece. |
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10
Done
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Using pastry brush, or knife, spread olive oil on both sides of heart and place on a baking sheet. |
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11
Done
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Place hearts, you will have eight in total, onto baking sheet under broil, watching constantly - should take no longer than 2 minutes. There is no need to flip over. |
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12
Done
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Set croutons aside until ready to use. |
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13
Done
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Ladle out into four bowls, and place two heart croutons in each soup. |
