Soup Of The Day Recipe

Soups

1. 1

   Roast tomatoes & toast bread

   Preheat a wood-fired oven to 425°F (218°C). Toss 3 cups of roughly chopped tomatoes with 1 tablespoon olive oil and a pinch of salt; roast until edges blister and deepen in flavor, about 20 minutes. Place 2 slices of wood-fired bread in the oven to toast for 5-7 minutes until crisp and golden. Remove and set aside.

2. 2

   Mince garlic

   Meanwhile, mince 2 garlic cloves and set them aside for later.

3. 3

   Sauté onion and garlic

   In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic; sauté until the onion is translucent and fragrant, about 5 minutes.

4. 4

   Add carrot and tomato base

   Add 1 cup diced carrot to the pot and cook for 3-4 minutes. Stir in the roasted tomatoes and pour in 4 cups vegetable stock. Bring to a gentle simmer.

5. 5

   Add beans and cream

   Stir in 1 can cannellini beans and 0.5 cup heavy cream. Simmer for 10-15 minutes to meld flavors. Season with 1 teaspoon salt and 0.5 teaspoon black pepper; adjust to taste.

6. 6

   Finish and blend

   Add 0.25 cup fresh basil leaves. Use an immersion blender to blend the soup until smooth and velvety. If you prefer a lighter texture, blend partially for a rustic finish.

7. 7

   Serve

   Ladle hot soup into bowls and serve with the toasted wood-fired bread on the side. Garnish with additional torn basil if desired.