INGREDIENTS
2
Carrots
2
Celery stalks
1
Garlic clove
1
Onion
1/4 cup
Parsley, fresh
28 oz
Tomatoes
3 cups
Vegetable stock
1
Black pepper
1
Kosher salt
1
French baguette, small
3 tbsp
Butter, unsalted
2 cups
Gruyere cheese, grated
1/4 cup
Heavy cream