Ingredients
Soup
| 2 tbsp | (30 ml) | Canadian unsalted butter |
| 1/2 cup | (125 ml) | cooking onion, diced |
| 3 1/4 cups | (796 ml ) | can diced tomatoes |
| 3 1/4 cups | (796 ml) | can crushed tomatoes |
| 1 clove | garlic, minced | |
| 3 1/2 cups | (900 ml) | vegetable broth |
| 1 tbsp | (5 g) | baking soda |
| 2 cups | (500 ml) | Canadian 2% milk |
Crostini
| Demi baguette, sliced crosswise | ||
| 1/4 cup | (60 ml) | Canadian butter, melted |
| 1/2 tbsp | (2 g) | garlic powder |
| 1 tbsp | (15 g) | chopped parsley (optional) |
| 1 cup | (250 ml) | Canadian mozzarella cheese, shredded |
| 1/2 cup | (125 ml) | Canadian cheddar cheese, shredded |
Garnish
| 1/2 cup | (125 ml) | Canadian 18% cream |
| 1/4 cup | (7 g) | chopped basil |
Directions
- In a large pot, melt butter over medium heat and add onions. Cook for about 5 minutes, or until translucent.
- Add in diced tomatoes, crushed tomatoes, garlic and vegetable broth.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Remove from heat and add in baking soda and milk.
- Using an immersion blender or regular blender, blend until smooth.
- Garnish with a drizzle of cream and chopped basil.
Crostini
- Preheat the oven to 400°F (200°C).
- In a small pot, melt butter with garlic powder and parsley (if using).
- On a parchment-lined baking sheet, place the pieces of bread.
- Brush each piece with the melted butter mixture and sprinkle both cheeses evenly on top.
- Bake for 4-6 minutes or until the cheese has melted. Serve with the soup.