Winter Tomato Soup au Gratin
Ingredients
- 1 1/2-2 tablespoons olive oil
- 2 tablespoons minced garlic
- 4 tablespoons minced shallot
- 2/3 cup diced carrot
- 2 28 ounce cans whole San Marzano tomatoes with juice
- 1 bouquet garni (with fresh leek, fresh Italian parsley, and bay leaf)
- 1/4 cup olive oil
- 4-6 slices country bread
- 2 cloves garlic (optional, for croutons)
- 4 ounces Basque sheep’s milk cheese, grated or 2 ounces Gruyère, grated and 2 ounces Comté, grated
- 1 tablespoon unsalted clarified butter
- to taste kosher salt
- to taste freshly ground black pepper
Instructions
- Prepare croutons: Cut bread about 1 inch thick (cut horizontally for more surface area if using a baguette). Use a heart-shaped cookie or biscuit cutter and cut heart shapes from the slices.
- Dry croutons: Let sit uncovered overnight or place on a baking sheet and place in the oven uncovered at 200 degrees Fahrenheit until dry.
- Season croutons: Brush with olive oil (and smeared garlic if desired). Sprinkle with salt. Bake at 350 degrees Fahrenheit for about 5 minutes, turning over after 2-3 minutes, until light golden brown. Set aside.
- Prepare tomatoes: Pour tomatoes and juice into a food mill. Pass through to separate seeds and skin from puréed liquid. Discard seeds and skin. Reserve strained liquid.
- Sauté vegetables: In a pot, heat olive oil. Add garlic, shallot, and carrot and cook until softened.
- Simmer soup: Add tomatoes and bouquet garni. Bring to a simmer and cook for 20-25 minutes.
- Assemble and broil: Place soup in oven-safe bowls. Top with grated cheese and a drizzle of clarified butter. Broil until cheese is melted and bubbly.
