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 ½ cup of heavy cream 3 tablespoons of Pesto
Gratinée 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
1. Heat the olive oil over medium heat 2. 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. 3. 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.
1. While the soup is simmering on the stove, slice a Baguette into 8, ¾ inch slices. 2. Rub each slice, back and front, with the halved garlic cloves. 3. 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! 4. Remove the bread from the pan and allow to cool a few minutes while you finish the soup.
1. Fill each soup crock to 1 inch below the brim with the Tomato Pesto Soup 2. Cover the filled soup crocks with the grilled baguette slices 3. Place several slices of mozarella over the top. 4. 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. 5. Serve immediately.