How to make
How to Feed a Loon Kris Longwell & Wesley Loon
This soup is so satisfying and always gets rave reviews when we serve it to guests.
Start with the base:
– Add onion and saute – Stir in the garlic, thyme, salt, and pepper. – Add crushed tomatoes, basil, and sugar to the pot. Lower the heat and simmer for about 10 minutes.
Bring on the roasted tomatoes:
– Add the stock and the roasted tomatoes into the pot. Simmer for 30 minutes, stirring every now and then.
Purée the soup:
– Use an immersion blender to purée the soup, or very carefully transfer to a blender or food processor to purée. Return the soup to the pot.
(You can substitute whole milk or half-and-half in place of the heavy cream.)
Don't forget the croutons! There is just something so comforting about homemade croutons.
Choose your bread:
We often use a medium-sized Italian loaf. A baguette works wonderfully, too, however, the croutons will be a little more dense.
Now the seasoning:
You can season the croutons however you like. A healthy pinch of salt and pepper is a great start. Minced garlic adds an amazing depth of flavor.
Baking time depends on how golden and how crunchy you like your croutons to be. Typically, 15 minutes is perfect. Fresh out of the oven, we hit them with just another sprinkle of salt.