This soup might seem complicated, but really it's the easiest soup to make and you'll thank yourself for doing it. The best part about it, is that in about an hour you'll have a soup that tastes like it's been simmering all day long and some fat Italian lady with a big mole has been hiding in your kitchen.
First, if you want to make about 3.5-4qts of soup, this is what you'll need. It will take a stock pot or a medium sized crock pot. My favorite bruschetta in a jar is from Smiths' and it's called private selection. You will find it on the top shelf of the Italian sauces, by the pesto and specialty products. Trader Joe's makes an amazing one as well. If you follow these instructions, taste as you go and enjoy the process then you can thank me later. No really, thank me when you see me.
1 Onion diced
1 T. Olive Oil
1 jar of prepared Bruschetta (this is what makes it taste like it's been cooking all day)
1.5 T. Tomato Paste (I used the Tomato Paste in a tube)
2 Tsp. Garlic, you can use the jarred version, it's an easy go to, come on we all do it.
1 small Carrot diced
1 can diced Italian style Tomatoes
1 1/2 C. Hunts Tomato Sauce
1 heaping T. each of Oregano and Parsley
1/2 tsp. dried Basil
4 cups Veggie Stock, I made my own (recipe at bottom), but you can use 1 32oz container of Chicken or Veg Stock
Salt and Pepper to taste
1/3 C. Pecorino Romano Cheese or Parmesan
Saute onions and carrots in olive oil until they are soft, add garlic, jarred bruschetta, all seasonings and cook until you really smell the garlic. Add all other ingredients, simmer in pot or in crock pot on high for about and hour. Right before serving, use an immersion blender to smooth out the soup. I like a little bit of texture, but it's up to you how much you want to puree it. Then add your cheese right before serving. If the soup seems to thick, add some more veggie stock until your desired consistency. Veggie Stock
1 large Carrot, quartered
2 stocks Celery halved
2 Bay Leaves
1 Onion quartered
Half of Lemon
2 springs of Thyme
1 T. Sea Salt
1/2 Tsp. White Pepper ( If you want to use black, the stock will have speckles)
4 C. Water
Simmer, strain and store in fridge for up to a week or freeze in ice cube trays and add a cube to your next sauce or sauteed chicken breast to add some extra flavor.
Honey Balsamic Croutons
Any 2 varieties (2 cups worth) of artisan bread, such as sourdough, honey wheat, rosemary olive oil
Leave the bread out over night to harden and tighten up a bit.
Cut, carefully into desired size cubes
Place cut bread on a tinfoil lined baking sheet
In a bowl combine
1 heaping T. minced Garlic, 1tsp. Parsley, 3-4 T. Light Olive Oil, 1T. Balsamic Vinegar & 1T. Agave
Drizzle over bread, toss with your hands and place under the broiler on the bottom rack of the oven. Watch really closely so it only browns and doesn't burn. As soon as you see it brown up a bit, turn off oven and leave the croutons inside the oven until it cools completely.
Citrus Vinaigrette
Juice of 1 large Orange
Juice of 1 Lemon
1/2 Tsp. Red Wine Vinegar
1/2 large Shallot minced
1 1/2 Tsp. Agave or granulated Sugar
5 T. Light Olive Oil
Salt and Pepper to taste
You can shake it, but I used an immersion blender to keep it smooth and silky
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