A comforting and flavorful tomato basil soup paired with crispy garlic parmesan toasts.
Heat the olive oil in a medium pot over medium heat.
Use a good quality olive oil for the best flavor.
Add the chopped onion and minced garlic to the pot and sauté until softened.
Stir frequently to prevent the garlic from burning.
Add the chopped tomatoes, basil leaves, salt, and pepper to the pot and stir.
Use fresh, ripe tomatoes for a more vibrant flavor.
Simmer the mixture for 15 minutes, stirring occasionally.
Cover the pot partially to prevent splattering.
Blend the soup until smooth using a blender or immersion blender.
Blend in batches if using a countertop blender to avoid overfilling.
Stir in the cream and adjust seasoning if needed.
Add the cream slowly while stirring to prevent curdling.
Preheat the oven to 350°F (175°C).
Ensure the oven is fully preheated for even toasting.
Slice the baguette into thin slices and arrange on a baking sheet.
Use a serrated knife for clean slices.
Brush the bread slices with olive oil and sprinkle with garlic powder and parmesan.
Distribute the toppings evenly for consistent flavor.
Bake the toasts for 10 minutes or until golden and crispy.
Keep an eye on the toasts to prevent burning.
Serve the soup hot with two toasts on the side.
Garnish the soup with a drizzle of olive oil or a basil leaf for presentation.
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