For the Soup:
3 tablespoons extra virgin olive oil
1 cup chopped onion
2 cloves chopped garlic
2 sprigs of fresh thyme (or one teaspoon dried thyme)
4 cups chicken stock ( or vegetable for a vegetarian version of the soup)
1 can of crushed tomatoes (28 oz)
2 medium sized carrots, chopped
2 teaspoons French Salt & 1 teaspoon freshly ground pepper
1/2 cup of heavy cream
3 tablespoons of Pesto
4 thick slices of French Baguette (or any crusty bread that you have on hand - if it is sandwich loaf use 4 slices)
3 cloves of garlic, split length-wise
3 tablespoons of extra virgin olive oil
16oz Sliced Mozarella Cheese
For the Soup:
- Heat the olive oil over medium heat
- Add the onions, garlic and thyme. Let cook for 5 minutes until onions are translucent. Stir in the chicken stock (0r vegetable stock), tomatoes, carrots, salt & pepper. Bring the soup to a boil then reduce the heat and simmer for for 15 minutes.
- Turn off the heat. Remove the sprigs of thyme (if you used fresh thyme) and discard. Add the cream and pesto. Mix with an immersion blender. Serve.
- For the Gratinée
- While the soup is simmering on the stove, slice a Baguette into 8, 3/4 inch slices.
- Rub each slice, back and front, with the halved garlic cloves.
- Heat 2 tablespoons of the olive oil in a pan over medium heat. Add the used garlic cloves and bread slices to the warm oil. Let the slices get golden brown (about 2-3 minutes) then drizzle the remaining olive oil over the bread and flip over to brown the other side (another 2-3 minutes). Your kitchen should smell amazing now!
- Remove the bread from the pan and allow to cool a few minutes while you finish the soup.
- Fill each soup crock to 1 inch below the brim with the Tomato Pesto Soup
- Cover the filled soup crocks with the grilled baguette slices
- Place several slices of mozarella over the top.
- Broil for a few minutes (about 5 but watch very carefully!) on the middle rack of your oven until the cheese melts and becomes a little golden brown.
- Serve immediately.
Keywords: tomato soup, gratinée, tomato soup gratinee