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Recipe Card
ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 garlic clove, sliced `
- 2 (28 ounce) cans Muir Glen Whole Peeled Tomatoes
- 1 teaspoon sea salt, plus more to taste
- 1 teaspoon Black pepper, plus more to taste
- 1 teaspoon paprika
- 1 teaspoon dried parsley
- 2 cups unsalted chicken stock
- 1/2 cup heavy cream
- 2 tablespoons butter
- 2 slices of white bread
- 2 tablespoons basil pesto
- 1/4 cup shredded mozzarella cheese
- 1/4 cup fresh parsley, chopped for garnish
Method
Step 1
In a large pot or Dutch oven, add olive oil to the pan over medium heat. Add onion and garlic and let simmer until tender, about 5 minutes. Add tomatoes, salt, pepper, paprika and parsley, followed by chicken stock.
Step 2
Cover and cook until the mixture boils, about 10 minutes. Reduce heat to low and simmer for 15 minutes. Remove from heat and carefully ladle mixture into a blender, working in batches. Add heavy cream to the final batch and blend until smooth.
Step 3
Place a skillet over medium and spread butter on the outsides of both slices of bread. Lay one piece of bread in the skillet and top with pesto and shredded cheese. Place remaining bread on top and cook for 2-3 minutes. Flip bread and repeat on the other side until cheese is melted.
Step 4
Remove from heat. Cut the bread into bite-sized pieces.
Step 5
Pour soup into a bowl, top with 4 pesto croutons. Garnish with parsley before serving.