Italian Tomato Soup

3 Tbsp of Extra Virgin Olive Oil
1 Small Onion, chopped
2 Cloves of Garlic, minced
2 lbs of Ripe Tomatoes
1 32 oz Can of Canned Whole Tomatoes
1 1/4 cups of Chicken Stock (or more depending on how think or runny you like it)
½ cup of Heavy Cream
1 Tbsp of Balsamic Vinegar
1/2 cup of Fresh Basil Leaves
Salt and Pepper, to taste

For the Parmesan Croutons:
(I used a roasted garlic baguette so I omitted the garlic powder.)

2 cups of Cubed Bread, preferably ciabatta or a baguette
½ cup of Freshly Grated Parmiggiano (parmesan)
3 Tbsp of Olive Oil
1 tsp of Garlic Powder


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