3-5lbsLarge Tomatoes, quartered The juicer, the better
1Onion
1Garlic clove
2tbspOlive oil
⅓ cupWhite wine
1bunchBasil leaves
12-3 inchParmesan rind
¼cupCream
1tspKosher Salt
½tspCracked black pepper
Croutons
Day-old bread, largely cubed
2-3tbspOlive oil
½tspKosher Salt
Instructions
Soup
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!
Notes
Instant Pot
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.
Crockpot
Follow the instructions, and cook for 45 minutes on high.
Use the immersion blender, and then continue to cook for an additional 10 minutes.