Tomato & Basil Soup with Rosemary Croutons

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. In a large pot on high heat with a drizzle of olive oil, add the onions and cook for 3 minutes. Season with salt and pepper. Add tomatoes and cook for another 5 minutes with the lid on.

Step 2

2. Add tomato paste and cook for 2 minutes, to allow time for the paste to be incorporated into the mix. Add brown sugar, white balsamic vinegar, and vegetable stock and bring to a boil.

Step 3

3. Reduce slightly, about 2 minutes, and cook for 13-15 minutes on medium high.

Step 4

4. Stir basil into the soup. Blend together with an immersion blender to the smoothness that you desire and adjust seasoning. Serve with rosemary and sage croutons and Grana Padano cheese on top.

Step 5

To make the croutons: Adjust oven rack to middle position and heat oven to 350 degrees.

Step 6

In a large bowl, toss the rosemary, sage, butter, olive oil, parsley, Padano, and bread with garlic together. Adjust the seasoning with salt and pepper.

Step 7

Spread the bread cubes onto a baking sheet and bake until golden brown, about 15 minutes.