Tomato Soup
Ingredients
- Whichever white bread you have or like: baguette french bread, ciabatta etc.
- Garlic crushed
- Salt to taste
- Olive oil to coat
- 2 lbs fresh ripe tomatoes
- 2 to 4 cloves of garlic crushed
- 1/2 bunch of fresh basil
- 1/2 cup heavy cream or 1 to 2 tbs cold butter to make it creamy optional
- 1 small shallot red onion or torpedo onion chopped medium fine
- Salt to taste
- 2 tbs olive oil
- Water or vegetable broth should the soup be too thick
Instructions
Croutons:
- ➡️ Cut the bread into cubes about an inch in size. Toss with the olive oil, crushed garlic and salt to coat thoroughly
- ➡️ Spread the croutons on a sheet or single layer in a air fryer and toast until golden brown and crunchy - about 10 minutes around 380 degrees
- ➡️ Set aside until needed
Tomato Soup:
- ➡️ Chop the tomatoes into rough pieces. Medium dice the onion.
- ➡️ In a preheated pot, add olive oil, onion and crushed garlic (I like to add garlic before serving, but that's a personal preference for stronger flavor)
- ➡️ Sautee for a few minutes, don't let the garlic brown
- ➡️ Add the chopped tomatoes and a good pinch of salt. Cover and sautee for about 10 min until the tomatoes are soft.
- ➡️ Run the tomatoes thru a food mill or if you have a high powered blender that can handle the skins just blend it smooth
- ➡️ Return to the pot, add basil and let steep for a few minutes. Remove the basil
- ➡️ If you want the soup creamier, either add heavy cream or stir in cold butter until dissolved. If using butter, turn the heat off, do not cook the soup any more
- ➡️ Serve with the croutons, extra basil and a spritz of extra virgin olive oil
- ➡️ Alternative to croutons would be rice or any kind of bread you like