Tomato soup
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人做过这道菜
MK酱
用料
| 28-ounce cans San Marzano plum tomatoes | 2 |
| Extra virgin olive oil | 3 tablespoons |
| Onion (finely chopped) | 1 |
| Small shallot (finely chopped - optional) | 1 |
| Garlic (finely chopped) | 3 cloves |
| Fresh basil leaves (torn) | 10-12 |
| Chicken stock (warm) | 16 ounces |
| Kosher salt and freshly ground black pepper | |
| For the croutons | |
| Extra virgin olive oil | 1 tablespoon & 1 teaspoon |
| Dry Italian bread cut into cubes | 4 cups |
Tomato soup的做法
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Crush tomatoes with your hands in a large bowl.
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In a large pot, heat 3 tablespoons of olive oil over medium high heat. Add onion, shallot, garlic, and cook until they begin to soften - you do not want them to colour. Stir in the tomatoes and two-thirds of the basil leaves and mix to a boil. Add the chicken stock and return to a boil. Season with salt and pepper, reduce heat to low, and simmer, cover for about 40 mins.
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For the croutons, in a sauté pan, heat 1 tablespoons of the olive oil over medium heat. Work batches, fry the bread cubes until golden brown. When they are all done, drizzle them with the remaining 1 teaspoon olive oil.
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Serve the finished soup topped with the croutons and garnish with basil.
