• by SSIT

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 large onion, chopped
• 1 large carrot, chopped
• 4 garlic cloves, minced
• 1 teaspoon Italian seasoning
• 1/4 to 1/2 teaspoon red pepper flakes (to taste)
• 6 saffron threads
• 1 bay leaf
• 1 28oz can tomatoes
• 2 cups low sodium chicken or vegetable broth
• 1/4 cup heavy cream
• salt and freshly ground black pepper, to taste

        For Cheese Croutons:

       Sun Tasty Puffed Mozzarella Cheese (Croutons)

Instructions

1. Heat olive oil and butter in a large saucepan over medium heat. When butter is melted and sizzling, add onion and carrot and cook until softened, about 10 minutes. Add garlic, Italian seasoning, red pepper flakes, saffron and a generous pinch of salt and pepper; stir to coat and sauté until fragrant, about 2 minutes.
2. Add bay leaf, entire can of tomato (with juices) and chicken broth. Bring to a simmer then reduce heat to medium. Gently simmer, stirring occasionally, for 20 minutes. Remove bay leaf.
3. Use an immersion blender to blend soup until smooth. Keep over medium-low heat. Stir in cream. Taste, then season with salt and pepper as needed.
4. To serve, ladle soup into serving bowls. Top with a few cheese croutons along with a sprinkle of black pepper and torn fresh basil leaves or microgreens if desired.