Creamy Tuscan Tomato Soup 

Ingredients

For the Soup

• Two 28-ounce cans San Marzano plum tomatoes

• 3 tablespoons extra virgin olive oil

• 6 oz onion, finely chopped

• 3 oz carrots, finely chopped

• 3 oz celery, finely chopped

• 1 small shallot, finely chopped 

• 6 cloves garlic, finely chopped

• 4 oz white wine

• 2 c chicken stock

• 10 to 12 fresh basil leaves, torn

• 16 ounces chicken stock, warm

• Kosher salt and freshly ground black pepper

• 2 tsp thyme 

• 1/2 tsp whoshire sauce

• 1 c cream, warmed
   

For the Croutons

• 1 tablespoon plus 1 teaspoon extra virgin olive oil

• 4 cups dry Italian bread, cut into cubes
   

Directions:

1. For the soup, empty the tomatoes into a large bowl and crush them with your hands. Set aside.

2. In a large pot, heat 3 tablespoons of the olive oil over medium-high heat. Add the onion, shallot, carrots, celery, and garlic, and cook until they begin to soften—you do not want them to color.  Deglaze with the white wine.
   Stir in the tomatoes and two-thirds of the basil leaves and bring the mixture to a boil. Add the chicken stock and return to a boil. Season with salt and pepper, whoshire sauce, reduce the heat to low and simmer, covered, for about 60 minutes.

3. Puree the soup. Stir in warmed cream.

4. For the croutons, in a sauté pan, heat 1 tablespoon of the olive oil over medium heat. Working in batches so as not to crowd the pan, fry the bread cubes until golden brown, setting them aside as you go. When they’re all done, drizzle them with the remaining 1 teaspoon olive oil.

5. Serve the finished soup topped with the croutons and garnish with basil. Place the leftover croutons in a serving dish on the table for replenishing.
   Paired with a fresh mozzarella and american grilled cheese.....so yummy!!