Recipe

Make Soup

1. Melt butter in large saucepan over medium heat. Add onion and garlic and sauté for 8 minutes, until onion is softened and begins to caramelize. Stir in basil stems. Reduce heat if necessary to prevent garlic from burning.
2. Stir in tomato paste and cook for another 2 minutes. Deglaze with wine, allowing to reduce until about three-quarters of liquid evaporates. Add chopped tomatoes, tomato powder (if using), stock and cream. Bring mixture to boil. Add Parmesan rind and basil sachet.
3. Reduce heat to medium-low, cover and simmer for 30 minutes, until reduced by a quarter. Remove Parmesan rind and basil sachet.
4. Pour soup into high-speed blender and blend until smooth and creamy. For a silky finish, add small knob of butter. Season with salt and pepper.

Make Croutons 

1. Meanwhile, preheat oven to 400°F.
2. Place sourdough cubes on baking sheet, drizzle with oil, and season with salt and pepper.
3. Toast in the oven for 8 to 12 minutes, until golden brown.

Assemble 

1. Ladle soup into oven-safe bowls and top with croutons. Add mozzarella, drizzle with oil, and broil at medium heat until cheese is melted and bubbling.
2. Garnish with Parmesan and basil and serve.