Name: Marinara Makeover Tomato Soup
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
Ingredients: 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

Directions

Special equipment:

an immersion blender

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.

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Marinara Makeover Tomato Soup

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