Simple Provençal Tomato Soup With Goat Cheese Tartines Recipes

SIMPLE PROVENçAL TOMATO SOUP WITH GOAT CHEESE TARTINES

Steps:

• Heat the olive oil over medium heat
• Add the onions, garlic and thyme. Let cook for 5 minutes until onions are translucent. Stir in the chicken stock (0r vegetable stock), tomatoes, carrots, salt & pepper. Bring the soup to a boil then reduce the heat and simmer for for 15 minutes.
• Turn off the heat. Remove the sprigs of thyme (if you used fresh thyme) and discard. Add the cream and pesto. Mix with an immersion blender. Serve.
• While the soup is simmering on the stove, slice a Baguette into 8, 3/4 inch slices.
• Rub each slice, back and front, with the halved garlic cloves.
• Heat 2 tablespoons of the olive oil in a pan over medium heat. Add the used garlic cloves and bread slices to the warm oil. Let the slices get golden brown (about 2-3 minutes) then drizzle the remaining olive oil over the bread and flip over to brown the other side (another 2-3 minutes). Your kitchen should smell amazing now!
• Remove the bread from the pan and allow to cool a few minutes while you finish the soup.
• Slather each slice with goat cheese and serve. The tartines are perfect for dunking in the soup!

PROVENCE TOMATO SOUP

Steps:

• Heat olive oil in pot on medium heat and clarify the onions.
• Put in the rest of ingredients, stir and bring to a boil.
• Reduce the heat and cook for 30 minutes, stirring occasionally.
• Remove parmesan rind and bay leaf.
• Add salt and pepper to taste and serve.