Ingredients
3 tbsp. unsalted butter
1 small French baguette, sliced
1 onion, chopped
1 Garlic clove, minced
2 carrots, chopped
2 celery stalks, chopped
28 oz. crushed tomatoes
3 c. vegetable stock
kosher salt
Black pepper
1/4 c. heavy cream
2 c. grated Gruyere cheese
1/4 c. fresh parsley, chopped
Preparation
Step 1Preheat oven to 400 degrees F. Spread bread with 2 tablespoons butter. On a large baking sheet, toast bread until golden, 2 minutes; set aside.Step 2Meanwhile, melt remaining tablespoon butter in a large pot over medium heat. Add onion, garlic, carrots, and celery and cook until tender, 2 to 3 minutes. Add tomatoes, stock, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a boil and simmer 15 minutes. Puree soup using an immersion blender or carefully pour into a blender and process in batches. Stir in cream.Step 3Place four ovenproof soup bowls or ramekins onto a sheet pan. Divide soup among bowls and top each with 2 croutons and 1/2 cup cheese. Cook until cheese is melted and bubbling, about 5 minutes.Step 4Garnish with parsley and serve immediately.
