Spicy Cajun Tomato Soup with Crawfish Toast

Here's a soup with the added taste of crawfiosh bread for dipping.

1/4 cup butter

1 medium yellow onion, chopped

2 medium carrots, peeled and chopped

4 cloves garlic, minced

4 cups chicken stock

28-ounce can whole tomatoes

2 15-ounce cans fire-roasted diced tomatoes, divided

1 tablespoon dried basil

1 teaspoon Creole seasoning

1/2 teaspoon kosher salt

1/2 teaspoon dried oregano

1/2 teaspoon crushed red pepper

1/2 cup heavy cream

1/4 cup mayonnaise

8 (1/2-inch-thick) slices soft French bread

2 cups roughly chopped cooked crawfish tails

1 cup shredded Gruyère cheese

Garnish:fresh basil, freshly grated Parmesan cheese, crushed red pepper

In a large Dutch oven, melt butter over medium-high heat. Add onion and carrot, and cook, stirring occasionally, until vegetables are tender, about 10 minutes. Add garlic, and cook, stirring constantly, for 1 minute. Add stock, whole tomatoes, 1 can diced tomatoes, dried basil, Creole seasoning, salt, oregano, and red pepper. Bring to a boil over medium-high heat, reduce heat to medium-low, partially cover, and cook for 30 minutes.

Remove tomato mixture from heat, and using an immersion blender, blend until smooth.

Position oven rack in center of oven. Preheat oven to broil. Line a rimmed baking sheet with foil.

Return soup to medium-low heat. Stir in cream and remaining diced tomatoes, and remove from heat. Transfer soup to desired ovenproof bowls, and place on prepared pan.

Spread mayonnaise onto bread slices. Top with crawfish. Place on top of servings of soup, and sprinkle with Gruyère cheese.

Broil until cheese is melted and lightly golden, 3 to 5 minutes. Garnish with fresh basil Parmesan, and red pepper, if desired.

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Enjoy!!!

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