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Ingredients
- 1/2 cup butter
- 2 tablespoons olive oil
- 1 large onion, sliced
- 2 sprigs fresh thyme
- 4 fresh basil leaves
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2-1/2 pounds diced fresh ripe tomatoes
- 3 tablespoons tomato paste
- 1/4 cup all-purpose flour
- 3-3/4 cups chicken broth, divided
- 1 teaspoon sugar
- 1 cup heavy whipping cream
- CROUTONS:
- 8 slices day-old french or Italian bread
- 1 large garlic clove, sliced lengthwise
- 2 tablespoons olive oil
Directions
- 1. In a large kettle, heat butter and olive oil over medium-high. Add onions and seasonings. Cook, stirring occasionally, until the onion is soft. Add the tomatoes and paste. Stir to blend. Simmer 10 minutes.
- 2. Place the flour in a small bowl and stir in 1/4 cup chicken broth. Stir into the tomato mixture. Add the remaining broth. Simmer 30 minutes, stirring frequently.
- 3. Allow mixture to cool and run through a sieve, food mill or food processor. Return the pureed mixture to the kettle. Add the sugar and cream. Heat through, stirring occasionally.
- 4. To prepare the croutons, rub the garlic over both sides of the bread. Brush with olive oil and place on a baking sheet. Bake at 350° for 10-12 minutes or until toasted. Turn and toast other side 2-3 minutes. Just before serving, top each bowl with one or two croutons.
Nutrition Facts
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