Tomato Basil Soup With Croutons
- Dutch Oven
- or Pressure Cooker
- or Crock Pot
- Blender or Handheld Immersion Blender
- 3-5 lbs Large Tomatoes, quartered The juicer, the better
- 1 Onion
- 1 Garlic clove
- 2 tbsp Olive oil
- ⅓ cup White wine
- 1 bunch Basil leaves
- 1 2-3 inch Parmesan rind
- ¼ cup Cream
- 1 tsp Kosher salt
- ½ tsp Cracked black pepper
- Day-old bread, largely cubed
- 2-3 tbsp Olive oil
- ½ tsp Kosher salt
- Quarter and dice the tomatoes and onions. Smash and dice the garlic clove. Over medium-high heat, add oil to large Dutch Oven (Instant Pot or Crockpot), and add tomatoes, onion, and garlic.
- Add the wine to the tomatoes, and cook the alcohol off, about 3 to 4 minutes.
- Add the bunch of basil and the parmesan rind. The parmesan adds a bit of creaminess and a nutty flavor. Lower the heat to medium-low when it comes to a boil. Cover with a lid, and cook for an additional 12 minutes.
- Remove the basil stems, and using an immersion blender, blend until smooth and creamy. Alternatively, pour in batches into a blender to purée.
- In the meantime, preheat the oven to 375°, and slice and cut the crusty bread into large size croutons, and place them on a cooking sheet. Drizzle olive oil, give a pinch of salt, and toss the bread. Bake until golden brown, 4-6 minutes. Toss the bread over at the halfway mark to ensure toasting on all sides. Lastly, drizzle the cream into the soup along with salt and pepper.
- Sauté the tomato soup for an additional 5 minutes to thicken up a bit. Taste for seasoning. Ladle into serving bowls, topped with a few large freshly toasted croutons. Enjoy!
- Follow the instructions, but after sautéing, cook on high for 8 minutes and then release the pressure.
- Use the immersion blender, and then switch in sauté.
- Follow the instructions, and cook for 45 minutes on high.
- Use the immersion blender, and then continue to cook for an additional 10 minutes.