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Cream of Tomato - Vegetable Soup with Floating Heart Croutions
Diane Scalia
Show #01.01
Watch Community Cooking Daily at 11:00 A.M. and 6:00 P.M. only on CitiCABLE 3

Ingredients:

  • 2 tbsp. extra virgin olive oil
  • 1 small red onion, peeled, quartered
  • 1 garlic clove
  • 1 celery stalk, peeled, cut in large pieces
  • 1 carrot, peeled, cut in large pieces
  • any other vegetables you would like to add, chopped coasely
  • 1 32-oz carton tomato soup
  • 1 can chicken or vegetable broth
  • 4-6 fresh basil leaves
  • salt and pepper to taste

Instructions:

  1. In food processor with steel knife, place onion, garlic, celery, carrot and pulse until coarsely chopped.
  2. In large soup pot, heat olive oil over medium heat, and add chopped vegetables and cook in oil until vegetables are just soft.
  3. Add tomato soup and broth. break basil leaves into tiny pieces, by hand, and add to soup.
  4. Bring to a boil, then reduce heat to simmer and cook for about 20 minutes.
  5. Remove from heat, and let sit for 5 minutes.
  6. In batches, puree soup in food processor or blender until smooth and creamy.
  7. Return to pot to reheat if desired, then serve in soup bowls with floating heart croutons.

Floating Heart Croutons:
cut day-old bread into heart shapes with small heart cutter. toss bread pieces with a little olive oil or melted butter, and bake at 350 for about 10-15 minutes until browned. you may turn them over once after about 10 minutes if you want them toastier.