Sort ingredients
howzy
QR Code
Listen
Pdf
In a 6–8 quart saucepan over medium heat, warm the oil and swirl to coat the bottom.
Add carrots, onion, and dried basil. Sauté, stirring occasionally, until softened, 10–12 minutes.
Season to taste (I add ½ teaspoon salt & ¼ teaspoon pepper).
Add the tomatoes (with purée) and broth. Bring just to a boil.
Reduce heat to low and simmer, uncovered, for 20 minutes.
Remove from heat. Purée soup with an immersion blender in the pot, or in batches using a blender or food processor.
Return soup to the pan. Stir in cream and place over medium heat until heated through.
Season to taste with salt and pepper (I usually add 1 teaspoon salt & ¼ teaspoon pepper).
Top individual bowls with fresh basil leaves.
Preheat oven to 350°F. Place a rack in the top third of the oven.
In a medium bowl, mash together butter, cheese, salt, and granulated garlic until combined.
Stir in parsley.
Spread each slice of bread generously with the butter mixture. Make sure the surface is fully covered.
Place crostini on a baking sheet, close together but not touching.
Bake uncovered for 10–15 minutes, until golden brown. Serve warm.