Creamy Tomato Soup with Garlic Cheesy Baguettes

Ingredients 

Creamy Tomato Soup 

• 14 quartered tomatoes
• 2 sliced onions
• salt, to taste
• pepper, to taste
• 2 cubes Dorot Gardens Frozen Garlic
• 1 (15-ounce) can Gefen Tomato Sauce
• 100 grams or 1/2 cup butter
• 1 and 1/4 cups milk
• Garlic Cheesy Baguettes 5 baguettes
• 1/3 cup Gefen Olive Oil
• 6 cubes Dorot Gardens Frozen Garlic, defrosted
• 1/2 tablespoon dried parsley, such as Gefen
• 1/2 tablespoon dried basil
• dash of salt
• 1 to 2 cups shredded cheese, for topping

Directions 

Prepare the Soup 

1. In a large pot on medium heat, add in the tomatoes, onions, garlic, and butter.

2. Cover and cook until the tomatoes fully soften, about 30 minutes.

3. Blend well with an immersion blender.

4. Add in the tomato sauce, milk, salt and pepper to taste.

5. Cook again, covered, on a low flame for another 15 minutes.

Notes: 

You can use one and 1/2 to two large cans of peeled or crushed tomatoes instead of fresh.

For a smoother texture, strain the soup if you’d like, but as is it’ll be nice and thick and creamy with a bit of texture to it. 

Prepare the Baguettes 

1. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Slice the baguette in half lengthwise. Place on a baking sheet cut-side up.

2. In a small bowl, mix the olive oil, minced garlic, parsley, basil, and salt.

3. Brush almost all of the garlic oil mixture over the cut sides of the baguette. Leave some leftover to brush on after baking.

4. Sprinkle the shredded cheese evenly over the top.

5. Bake uncovered for about 10 minutes, or until the cheese is melted and bubbly.

6. Remove from the oven and brush the remaining garlic oil mixture over the cheese. Cut into pieces and serve warm alongside the creamy tomato soup.