How to make
Heat the butter and olive oil in a large pot on medium heat. Next, add the onions, garlic and carrots. Stir and boil for 5 min.
Add the tomato paste and stir for another 2-3 min. Add the diced tomatoes, broth and water. Stir and lower the heat.
Cover the pot and let it simmer for 15 to 20 min. Mash everything well. Add the cream, salt, black pepper, parsley, basil and let it simmer for another 5 min.
To make the rusks, cut the baguette into slices, smear each one of them with olive oil. Put the parmesan in a nonstick frying pan, into several piles.
Put a piece of baguette on top of each pile. Press down with a spatula, so that the cheese sticks to the bread. Repeat this procedure on the other side of the baguette pieces.
Serve the soup with thus prepared rusks and a little basil.
