Tomato Basil Soup with Garlic Toasts

• 1 cup tomato paste
• ¾ cup heavy cream
• 18 oz tomato juice
• ½ cup chicken broth
• 1 tbsp kosher salt, divided
• 1 tbsp freshly-ground black pepper
• 2 Roma tomatoes, diced
• Extra-virgin olive oil
• 4 ea. ½-inch thick slices either French or Italian crusty white bread, cut on the bias
• ½ tsp garlic powder
• 2 large bunches fresh basil

Ingredients for 4 servings (1.5 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Combine paste, juice, cream, broth, 2 tsp salt, 2 tsp pepper, and diced tomatoes in a large saucepan. Bring to a boil over medium high heat.

   Stovetop
2. 2

   Reduce heat to medium low and cook, stirring occasionally, until liquid has reduced by ⅓.

3. 3

   Using an immersion blender, purée soup until smooth. Keep warm over low heat.

   BlenderStovetop
4. 4

   Toast bread slices in the toaster oven. The second they come out, brush slices with olive oil and sprinkle with garlic and remaining salt and pepper. Set aside.

   Oven
5. 5

   Add basil leaves to tomato purée and let steep for 5 minutes over low heat. Remove leaves.

   Stovetop
6. 6

   Garnish individual bowls with sprigs of basil and serve warm with garlic toast.