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Soup:
1/2 C. heavy cream
2 (28 oz.) cans diced tomato
Croutons:
1 sm. onion, diced
1-2 C. stale bread, cut into bite-size pieces
3 garlic cloves, peeled and sliced
1-2 Tbsp. olive oil
1 Tbsp. fresh parsley, minced
1 tsp. garlic powder
2 Tbsp. butter, melted
salt to taste
2 tsp. Clabber Girl Corn Starch
salt and pepper to taste
Soup: In a medium saucepan, combine tomatoes, onion, garlic and parsley. Bring mixture to a biol, then reduce to a simmer for 15 minutes. Remove from heat. With a food processor or immersion blender, puree tomato mixture until smooth. Return soup to a simmer. Whisk corn starch into melted nutter and stir into soup. Season with salt and pepper to taste. Stir in heavy cream just before serving.
Croutons: Spread cubed stale bread on a dry sheet pan. Drizzle with oil. Sprinkle with garlic powder and salt; toss to coat. Bake croutons at 350° F. for 8 to 10 minutes; until crispy and golden brown.
Soup:
1/2 C. heavy cream
2 (28 oz.) cans diced tomato
Croutons:
1 sm. onion, diced
1-2 C. stale bread, cut into bite-size pieces
3 garlic cloves, peeled and sliced
1-2 Tbsp. olive oil
1 Tbsp. fresh parsley, minced
1 tsp. garlic powder
2 Tbsp. butter, melted
salt to taste
2 tsp. Clabber Girl Corn Starch
salt and pepper to taste
Soup: In a medium saucepan, combine tomatoes, onion, garlic and parsley. Bring mixture to a biol, then reduce to a simmer for 15 minutes. Remove from heat. With a food processor or immersion blender, puree tomato mixture until smooth. Return soup to a simmer. Whisk corn starch into melted nutter and stir into soup. Season with salt and pepper to taste. Stir in heavy cream just before serving.
Croutons: Spread cubed stale bread on a dry sheet pan. Drizzle with oil. Sprinkle with garlic powder and salt; toss to coat. Bake croutons at 350° F. for 8 to 10 minutes; until crispy and golden brown.