Kids are delighted with a “shot” of this simple, spectacular tomato soup topped with a few crispy croutons. Serve it in tiny glasses or small cups, to be gulped down with no need for a spoon!
Courtesy of Sharon Bowers
|2 tablespoons unsalted butter||Salt and pepper|
|1 small yellow onion, diced||2 slices fine-textured white sandwich bread, cut into tiny cubes|
|1 28-oz. can crushed tomatoes||2 to 3 tablespoons olive oil, as needed|
|4 cups chicken or vegetable stock||2 tablespoons Parmesan|
|1 cup light cream (or half and half)||1 teaspoon fresh thyme leaves (optional)|
Melt the butter in a large soup pot and cook the onion over medium-low heat until just golden and softened, about 6 to 7 minutes. Stir in the tomatoes and stock and bring to a boil. Reduce heat and simmer 15 minutes, or until onion is completely tender.
Remove the pot from the heat and puree the soup with an immersion blender (or carefully puree it in batches in a standard blender). Pour the cream into a medium bowl and slowly stir a few cups of the soup into it, whisking constantly, then slowly whisk cream mixture into remaining soup. (If soup curdles for any reason, puree again with an immersion blender to smooth it out; the taste will not be affected.) Season with salt and pepper to taste.
To make the croutons, preheat oven to 350 degrees F. Toss the cubes of bread in a bowl with the olive oil, Parmesan and thyme (if using). Line a baking sheet with foil and spread the cubes in a single layer, sprinkling any remaining oil, cheese or thyme on top. Bake until lightly crisped and browned, about 5 minutes.
To serve, spoon warm (not boiling hot!) soup into small glasses or cups and top with a few croutons, along with any crisp bits of Parmesan that may have stuck to the foil.
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