Simple Provençal Tomato Soup with Goat Cheese Tartines

Method8 steps · about 30 min

1. 1

   Step 1: Heat the 3 tablespoons soup olive oil over medium heat.

   Uses 3 tbsp extra virgin olive oil for the soup

2. 2

   Step 2: Add the onion (1 cup), soup garlic (2 cloves) and either the 2 fresh-thyme sprigs or 1 teaspoon dried thyme. Cook about 5 minutes, until the onion is translucent. Stir in the selected 4 cups stock, crushed tomatoes (1 can), chopped carrots (2 medium) and pepper; add the available salt gradually to taste. Bring to a boil, then reduce the heat and simmer about 15 minutes, until the carrots are tender.

   Simmer · 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 stock or vegetable stock · 1 can crushed tomatoes, 28 oz · 2 medium carrots, chopped

3. 3

   Step 3: Turn off the heat and discard the fresh-thyme stems if used. Add the cream (1/2 cup) and either the 3 tablespoons prepared pesto or fresh basil. Blend carefully with an immersion blender until smooth.

   Uses Cooked tomato soup with tender carrots · 1/2 cup heavy cream · 3 tbsp prepared pesto, OR fresh basil · Fresh basil if using instead of pesto

4. 4

   Step 4: While the soup simmers, prepare 8 baguette or crusty-bread slices about 3/4 inch thick, OR 4 sandwich-loaf slices.

   Uses 8 thick slices baguette or crusty bread, OR 4 sandwich-loaf slices · 4 slices sandwich-loaf bread, instead of 8 baguette slices

5. 5

   Step 5: Rub both sides of the selected bread slices with the halved tartine garlic (3 cloves) cloves, then reserve the used cloves.

   Uses Selected bread slices · 3 cloves garlic for the tartines, halved lengthwise

6. 6

   Step 6: Heat 2 tablespoons tartine olive oil in a pan over medium heat. Add the garlic-rubbed bread and reserved garlic cloves. Brown the first side about 2–3 minutes, drizzle the remaining 1 tablespoon oil over the bread, then turn and brown the second side another 2–3 minutes. If cooking in batches, share the total oil among the batches.

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

7. 7

   Step 7: Remove the browned bread and let cool a few minutes while finishing the soup.

   Uses Golden garlic bread

8. 8

   Step 8: Spread the 4 oz soft goat cheese over the prepared tartines and serve alongside the hot soup for dunking.

   Uses Slightly cooled garlic tartines · 4 oz soft goat cheese · Finished hot tomato soup