Tomato Basil Soup with Garlic Toasts

Ingredients

• 240 gTomato paste
• 180 mlCream
• 510 mlTomato juice
• 120 mlChicken broth
• 15 gSalt
• 7 gPepper
• 120 gTomato
• 15 mlOlive oil
• 240 gBread
• 1.5 gGarlic powder
• 120 gBasil

Instructions

1. 1

   Cook the soup

   • Combine tomato paste, tomato juice, heavy cream, chicken broth, 2 tsp salt (see ingredient split), 2 tsp pepper, and diced Roma tomatoes in a large saucepan.
   • Bring to a boil over medium-high heat.
   • Reduce heat to medium-low and simmer, stirring occasionally, until the liquid has reduced by one third (about 15–20 minutes).
   • Purée the soup with an immersion blender until smooth and keep warm over low heat.
2. 2

   Make the garlic toasts

   • Toast the bread slices in a toaster or oven.
   • Brush immediately with olive oil and sprinkle with garlic powder and the remaining salt and pepper. Set aside.
3. 3

   Steep basil & serve

   • Add basil leaves to the puréed soup and steep 5 minutes over low heat, then remove the leaves.
   • Garnish bowls with basil sprigs and serve warm with garlic toasts.