Tomato Soup Gratinée

Method14 steps · about 30 min

1. 1

   Step 1: Have four broiler-safe soup crocks ready.

2. 2

   Step 2: Heat the 3 tablespoons soup olive oil over medium heat.

   Uses 3 tbsp extra virgin olive oil for the soup

3. 3

   Step 3: Add the onion (1 cup), soup garlic (2 cloves) and either fresh thyme (2 sprigs) or 1 teaspoon dried thyme. Cook about 5 minutes, until the onion is translucent. Add the selected stock, crushed tomatoes (1 can), carrots (2 medium) and pepper, seasoning gradually with the available salt to taste. Bring to a boil, then reduce the heat and simmer about 15 minutes, until the carrots are tender.

   Simmer soup · 15 minUses Heated soup olive oil · 1 cup chopped onion · 2 cloves garlic for the soup, chopped · 2 sprigs fresh thyme, OR 1 tsp dried thyme · 1 tsp dried thyme instead of fresh thyme · 4 cups chicken or vegetable stock · 1 can crushed tomatoes, 28 oz · 2 medium carrots, chopped

4. 4

   Step 4: Turn off the heat and discard fresh-thyme stems if used. Add the heavy cream (1/2 cup) and 3 tablespoons prepared pesto, then carefully blend smooth with an immersion blender.

   Uses Cooked tomato soup with tender carrots · 1/2 cup heavy cream · 3 tbsp prepared pesto

5. 5

   Step 5: While the soup simmers, prepare the bread topping and have the oven broiler ready for finishing.

6. 6

   Step 6: Prepare the four listed bread slices, about 3/4 inch thick.

   Uses 4 thick slices baguette, crusty bread or sandwich-loaf bread

7. 7

   Step 7: Rub both sides of the bread slices with the halved bread garlic (3 cloves) cloves, reserving the used cloves.

   Uses Four prepared bread slices · 3 cloves garlic for the bread, halved lengthwise

8. 8

   Step 8: Heat 2 tablespoons bread olive oil over medium heat. Add the garlic-rubbed bread and reserved garlic cloves. Brown the first side about 2–3 minutes, drizzle over the remaining 1 tablespoon oil, then turn and brown the second side another 2–3 minutes.

   Brown each side of the bread · 3 minUses Garlic-rubbed bread and reserved cloves · 3 tbsp extra virgin olive oil for the bread, divided

9. 9

   Step 9: Remove the golden bread and let cool briefly while finishing the soup.

   Uses Grilled garlic bread

10. 10

    Step 10: Divide the hot blended tomato-pesto soup among the four crocks, filling to about 1 inch below the rim.

    Uses Finished hot tomato-pesto soup

11. 11

    Step 11: Cover the soup with the grilled bread, breaking the four slices to fit the crocks as needed.

    Uses Soup-filled crocks · Grilled bread slices

12. 12

    Step 12: Arrange mozzarella slices over the bread to cover it. Reserve any unused cheese for another use.

    Uses Bread-topped soup crocks · Mozzarella slices to cover the bread; reserve unused cheese

13. 13

    Step 13: Set the crocks on a baking sheet and broil on the middle rack for about 5 minutes, watching carefully, until the cheese melts and becomes lightly golden.

    Watch cheese melt and turn golden under the broiler · 5 minUses Mozzarella-topped soup crocks

14. 14

    Step 14: Serve immediately, taking care with the hot crocks.

    Uses Broiled tomato soup gratinée