Creamy Tomato Soup & Herb Oil Crostini

For the soup:

1. Preheat oven to 375 F.

2. Rinse tomatoes and cut off the ends. Slice tomatoes in half (cut through the core) and place them on a rimmed baking sheet. Drizzle with half of the olive oil and a few dashes of salt and pepper. Bake for 1 hour.

3. When the tomatoes have about 10 minutes of bake time remaining, start the soup. In a large soup pot, heat the remaining half of the oil over medium heat. Add the diced garlic, onion and carrot. Let them cook for 5-7 minutes until they soften. While those are cooking, dice up the basil stalks, then add them into the pot (reserve the leaves for garnish). Cook for 1 more minute.

4. Add the tomatoes plus any juices into the soup pot along with the stock. Stir and bring to a boil, then turn the heat down, cover and leave it to simmer for 25 minutes, until all the vegetables are soft. Work on the crostini while this is simmering.

5. In your blender (in small batches) or using a stick blender, puree the soup until completely smooth. Pour soup back into the pot and warm on low heat. Stir in the balsamic vinegar and creme fraiche and adjust seasoning to taste. Rip basil leaves and add them on top to garnish.

For the herb oil crostini:
1. While your tomato mixture is simmering, set your oven to low broil and place a rack on the highest level. Slice baguette into 1/2″-3/4″ rounds and place on a baking sheet.

2. In a small bowl, whisk all of the remaining crostini ingredients together (olive oil, garlic, herbs, chili flakes and salt). Lightly brush herb oil over baguette rounds. Broil for 2-3 minutes (monitor carefully so they don’t burn). Set aside to serve with soup.

Note: This recipe makes four 3/4 cup servings. I recommend doubling or tripling it if you’re cooking for more people!