Homemade Chunky Tomato & Basil Soup
2 tablespoons of Extra Virgin Olive Oil
1 medium Onion-Small Diced
3 cloves of Garlic-Minced
2 tablespoons All Purpose Flour
4 cups of Tomatoes-Large Diced
3 1/2 cups Vegetable broth
1/4 cup of Fresh Basil Leaves (4 to 6 Leaves)-Roughly chopped
1/4 teaspoon Kosher Salt
1/2 teaspoon Sugar
1/2 teaspoon Black Pepper-Freshly cracked
Feta and Parmesan Pesto Crostinis
1 French Baguette (White or Multigrain)-Thinly Sliced
1 tablespoon Extra Virgin Olive Oil
1/2 cup Feta cheese-Crumbled
1/4 cup Pesto-store bought
1/2 cup Parmesan Cheese-Shredded
Let’s get started.
Wait…Please, Wash your Hands.
Now, let’s make something Pretty and Delicious!
Let’s start with our Homemade Chunky Tomato & Basil Soup. In a large saucepan, over medium heat add in Extra Virgin Olive Oil then sauté the onions and garlic. Once the onions and garlic are cook down add in the flour the stir frequently. Allow the Onions, Garlic and Flour to get friendly (let this mixture cook together for a 1-2 minutes). Add in vegetable stock, tomatoes, salt, sugar, pepper and stir. Let everything simmer for 15 minutes. Once everything is cooked add in basil and taste. Add in more salt, sugar or pepper, if needed.
~Chef Huda Note: I like my soup Hearty and Chunky. If you want a smoother consistence you can blend the soup, but be careful not to burn yourself.
Now, let’s get started on our Feta and Parmesan Pesto Crostinis. Place line up your sliced french bread on a baking sheet and brush one side with olive oil then flip. Spread pesto on the other side and sprinkle with goat cheese on half of your slices and parmesan cheese on the other half. Broil on high until the cheese starts to melt and the breads edges are golden brown.
Now let’s make something Pretty and Delicious! Ladle your Homemade Chunky Tomato & Basil Soup into a bowl and serve with both the Feta and Parmesan Pesto Crostinis on the side. Now all you have to do is Enjoy!
For more Pretty and Delicious recipes visit www.ChefHuda.com
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