1Dice all vegetables place in large soup pot or stock pot crush one clove of garlic add to mix drizzle with 1 to 2 tables spoons olive oil and simmer for 15 minutes. add salt and pepper lightly as more will be added later.Add broth and peeled and de-seeded tomatoes to pot simmer on medium for 30 minutes.
2After 30 minutes turn off heat. Now at this point you can use an emersion blender or you can remove the vegetables and stock and run them through a blender. You want to puree’ all the ingredients at this point. Once finished use a spatula and run the puree thru a mesh seive over a soup pot to catch the broth. Do not worry if some thicker puree’ passes through. heat with a low to medium heat flavor to taste with salt and pepper.
3For the baby crouton’s brush the bread with butter and season with salt and pepper if desired. heat on a sheet pan at 400 till toasted. remove from sheet pan and allow to cool. Laddle hot soup into bowl’s pors fresh cream into center about 2 tablespoons. Garnish with a small fresh basil leaf and baby crouton’s.
This simple cold-weather soup is an easy go-to when you crave comfort—creamy and full of body, yet not as heavy as other dairy-based soups. The golden color of the broth comes from the sautéed onion and carrot.
From south of the border comes this spicy and hearty soup ladled over crisp tortilla strips and grated cheddar. The soup is chunky with chicken and avocado, but it's the tortillas that give it a slight thickness and a special flavor.