Elevate your soup with a topping of fresh croutons and feta crumble and optional, a splash of olive oil with truffles!
- 1 tablespoon unsalted butter
- 1 medium diced yellow onion
- 1 1/2 tablespoons sugar
- 3 garlic cloves, finely minced
- 2 —28 oz. cans San Marzano tomatoes in juice
- 1 cup chicken stock
- 2 tablespoons balsamic vinegar
- 1/2 cup heavy whipped cream
- Salt and pepper to taste
- bunch of basil (about 8 leaves)
- feta cheese, crumbled
- ciabatta bread to make croutons
- garlic salt for croutons
- olive oil for drizzle
Add butter to a large pot over medium low heat until melted. Add in the onions and cook for 5-6 minutes. Add the sugar, mix and cook for 7-9 minutes until browned. Add in the garlic and cook for 1 to 2 minutes. Pour in the tomatoes and stew for 5-6 minutes. Add in the chicken stock and ten add in the balsamic vinegar. Either use an immersion blender or a regular blender or food processor and blend on high until smooth.,
Add the soup back to the pot if using a food processor. Stir in the cream, salt and pepper. Chiffonade a bunch of basil leaves (around 7-8) and add it to the soup. Stir and keep warm until ready to serve.
Meanwhile, cut up the ciabatta bread into small squares. Drizzle with olive oil and sprinkle with garlic salt. Toast in the oven at 350 degrees for 6-7 minutes, take out and stir, bake for another 6 minutes or until golden brown and crispy (can store in an airtight container for up to one week. When serving, top with a few croutons, about a tablespoon of crumbled feta and a splash of olive oil.