Tomato-Eggplant Soup with Fancy Croutons

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

Par-baked baguettes 

Garlic 

Chives 

Tomato-eggplant soup 

Crème fraîche 

What You’ll Need

Olive oil 

Salt and freshly ground pepper

Step 1

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.

Step 2

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. 

Step 3

Meanwhile, in a saucepan over medium heat, bring the tomato-eggplant soup to a simmer to warm through, 5 minutes. 

Step 4

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.