Tomato Soup with Herbed Croutons
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INGREDIENTS 1/2 cup chopped onion 3 tablespoons butter, melted 3 tablespoons all-purpose flour 1 cup canned diluted chicken broth 1 (28-ounce) can Italian-style tomatoes, undrained 3 tablespoons tomato paste 1 tablespoon minced fresh parsley 1 tablespoon sugar 1 teaspoon salt 1/2 teaspoon dried basil 1/4 teaspoon pepper 1 bay leaf Herbed Croutons Garnish - fresh basil sprigs Cook onion in butter in a Dutch oven over medium-high heat, stirring constantly, 3 minutes or until tender. Reduce heat to low; add flour, stirring until smooth. Cook, stirring constantly, 1 minute. Gradually add broth; cook over medium heat, stirring constantly, until thickened and bubbly. Add tomatoes and next 7 ingredients; stir well. Bring to a boil; cover, reduce heat, and simmer 30 minutes. Remove and discard bay leaf. Spoon half of tomato mixture into container of an electric blender; cover and process until smooth. Repeat procedure with remaining tomato mixture. To serve, ladle soup into individual serving bowls. Top each serving with Herbed Croutons, and garnish, if desired. Makes 3-1/2 cups HERBED CROUTONS 2 slices white bread 1 tablespoon butter, melted 1 tablespoon grated Parmesan cheese 1/2 teaspoon dried basil Trim and discard crusts from bread slices. Brush melted butter over bread; sprinkle with cheese and basil. Cut each slice into 4 squares; cut each square into 2 triangles. Place on an ungreased baking sheet; bake at 350 degrees for 12 minutes or until croutons are dry and browned. Makes 16 croutons