Sun-Kissed Tomato Soup with Parmesan Crostinis: A Delicious Taste of Autumn

Start by preparing the flavorful tomato base. Remove the stem and core from the ripe garden tomatoes, then quarter them. Place the tomatoes into a blender along with the flour, your preferred seasoning blend, a small onion, and garlic cloves.

Puree the ingredients until they're well blended. If the mixture appears a bit dry, don't hesitate to add some stock to achieve your desired consistency.

Heat a saucepan on the stove and add 3-4 tablespoons of butter. Allow the butter to melt and then pour in the tomato mixture. Bring it to a simmer and let it cook for about 4-5 minutes, ensuring you adjust the seasoning to taste.

While your tomato soup simmers to perfection, let's create the Parmesan Crostinis. Place the baguette slices on a baking sheet, and for extra crispiness, consider using a cooling rack on the baking sheet. Lightly spray the slices with vegetable spray, then sprinkle them with season salt and generously top them with shredded Parmesan cheese.

Transfer the seasoned crostinis under the broiler for a couple of minutes, or until the Parmesan cheese melts and turns gloriously golden.

Once the crostinis are perfectly toasted and the tomato soup is simmered to perfection, it's time to serve. Ladle the warm and comforting tomato soup into bowls and pair it with the crispy Parmesan Crostinis, a dollop of butter and finished with freshly cracked pepper.