Celebrating π day with good soup.
Maybe next year there will actually be pie.
for the soup:
1 tablespoon unsalted butter
1/2 cup chopped white onion
3/4 cup shredded carrots
2 tablespoons minced garlic
1 tablespoon minced shallots
1 teaspoon granulated sugar
1/4 teaspoon pepper
1/8 teaspoon salt
4 basil leaves
3 sun dried tomatoes
28 ounce can diced or crushed tomatoes
14 ounces chicken broth
for the croutons:
1 1/2 tablespoons olive oil
1 1/2 tablespoons unsalted butter
2 cups 1/2-inch bread cubes
1 1/2 teaspoons minced garlic
1 teaspoon dried basil
Melt butter in a large pot
over medium heat. Add the onion, carrots, garlic, and shallots. Cook
until tender, stirring frequently. Add the sugar, pepper, salt, and
basil leaves. Cook for about 5 minutes. Add the sun dried tomatoes,
tomatoes, and broth. Bring to a boil.
Reduce heat and simmer for 1 hour.
Meanwhile, make the garlic basil croutons.
Preheat the oven to 350˚F. Line a small cookie sheet with aluminum foil.
Melt the olive and butter in a medium skillet over medium-high
heat. Add the garlic and cook for about 3 minutes. Add the bread cubes
and toss until coated. Sprinkle with the dried basil and place evenly on
prepared cookie sheet.
Bake for 15 minutes or until dry, crisp, and golden brown.
Once the soup has simmered for an hour, remove from heat, pour
into a blender, and blend until smooth.
Garnish with the basil garlic croutons.
Source: Mini Baker