Mel’s San Marzano Tomato Soup

Directions

1. Heat the olive oil over medium heat in a large enameled cast iron pot. Add the diced onion with a pinch of sea salt, Viva's Bread Dipping Spice and sauté for about five minutes until softened. Add the carrot, celery, parsley root, and bay leaf, and continue to sauté for about ten minutes, until the vegetables begin to soften. Stir in the garlic and cook for one additional minute.
2. Crush the tomatoes by hand and add them to the pot, stirring well to combine with the vegetables. Pour in the vegetable stock, bring to a gentle simmer, and cook for about thirty minutes. If using, stir in the heavy cream and simmer for a couple more minutes.
3. Remove the pot from heat and blend the soup with an immersion blender until it reaches your desired consistency. For a more rustic texture, blend briefly and leave some tomato pieces intact. Stir in the fresh basil, reserving a few leaves for garnish. Ladle the soup into bowls and finish with a few drops of extra virgin olive oil and a drizzle of cream, garnishing with the reserved basil leaves.