Simple tomato soup gets the luxury treatment with San Marzano tomatoes, peak season eggplant, a dollop of crème fraîche, and golden croutons floating on top.
What You Get
What You’ll Need
Salt and freshly ground pepper
Makes 3 servings
15 minutes active
15 minutes total
Cut one of the baguettes into bite-size pieces, reserving the other for another use. Chop 2 or 3 cloves of garlic. Chop the chives.
Place the baguette pieces in a bowl, drizzle with ¼ cup olive oil, season with salt and pepper, and toss to coat. Warm a large frying pan over medium heat. Add the baguette pieces and toast until golden, turning occasionally, 5 to 8 minutes. Add the garlic and toss until fragrant, 1 minute.
Meanwhile, in a saucepan over medium heat, bring the tomato-eggplant soup to a simmer to warm through, 5 minutes.
Ladle the soup into bowls, and swirl in a spoonful of crème fraîche. Top with the croutons and scatter with the chives. Grind with pepper and serve warm.
Contains: milk, wheat.