Description[]
Ingredients[]
- 3 1/4 cup low sodium chicken stock
- 1 1/2 cup spanish Onion
- 1 tbsp garlic
- 28 oz canned tomatoes
- 1/4 tsp red hot pepper flakes
- 1/2 cup fresh basil
- 1/2 cup asiago
- 1 tbsp olive oil
- 2 tsp garlic
- 16 slice Italian bread
- 1/2 cup asiago
Directions[]
In heavy gauge non-reactive soup pot, heat ¼ cup stock; add Onion and sweat 4 to 5 minutes. Add 1 tablespoon garlic and continue cooking until onions are limp. Add tomatoes, remaining stock and pepper flakes and bring soup to a boil; reduce heat and simmer soup 35 to 40 minutes. Remove from heat and let cool slightly. In blender, puree soup in batches until smooth. Stir in Asiago and basil; adjust seasoning levels and place in covered container. Refrigerate at least 4 hours before serving. To serve: Ladle approximately 1 cup soup into coup bowl. Top each serving with 2 Asiago Croutons (recipe below) and serve. Garnish with sprig of fresh basil. Asiago Croutons: Preheat oven to 400 °F. Combine oil and garlic and lightly brush bread slices. Place bread slices on baking sheet and top each slice with Asiago. Bake croutons 8 to 10 minutes in preheated oven or until Cheese is golden and bubbling. Cool and serve with soup.