MARINARA MAKEOVER TOMATO SOUP

Marinara Makeover Tomato Soup image

Provided by Food Network Kitchen

Time 45m

Yield 4 servings

Number Of Ingredients 15

2 tablespoon unsalted butter
2 tablespoon olive oil
2 stalks celery, roughly chopped
2 carrots, roughly chopped
1 onion, roughly chopped
3 cloves garlic, roughly chopped
Kosher salt and freshly ground black pepper
1 teaspoon smoked sweet paprika
1 teaspoon crushed red pepper flakes
1/2 cup dry white wine
One 24-ounce jar marinara
4 cups low-sodium chicken stock or broth
2 slices multigrain bread
4 ounces gruyere cheese, shredded
1/4 cup fresh basil leaves, thinly sliced

Steps:

Heat 1 tablespoon each butter and oil in a medium saucepan over medium-high heat. Add the celery, carrot, onion and garlic and cook, stirring, until the vegetables are lightly browned and soft, 7 to 8 minutes. Add the paprika and red pepper flakes. Sprinkle with salt and a few grinds of pepper.
Pour the wine over the vegetables and simmer until the wine evaporates, 1 to 2 minutes. Stir in the marinara and chicken stock. Bring to a boil and then simmer over low heat until all the vegetables are very soft, about 20 minutes.
Meanwhile, heat a large nonstick skillet with remaining tablespoons butter and oil over medium high. Place a slice of bread in the skillet and sprinkle the cheese on it. Place the remaining slice of bread on top of the cheese and press down with a spatula. Cook, flipping halfway through, until the cheese melts and both slices of the bread are crispy and golden brown, 3 to 4 minutes. Cut the cheesy bread into bite-size pieces. Set aside.
Puree the soup with an immersion blender until completely smooth. Ladle the soup into 4 deep bowls, top with the cheesy croutons and sprinkle with the basil.