Roasted Tomato Soup With Cheesy Croutons

Roasted Tomato Soup With Cheesy Croutons

Printable recipe for Roasted Tomato Soup With Cheesy Croutons provided by Cooks Corner, Green Bay.


2 cans whole San Marzano Tomatoes
1 tsp dried basil
Extra virgin olive oil
Balsamic Vinegar
1 yellow onion, diced
3 cloves garlic, minced
1 tsp chili flakes
4 cups chicken or vegetable stock
Salt and pepper
1 small loaf French Bread, cut into cubes
1/2 cup melted, unsalted butter
1/4 cup shredded parmesan cheese

Preheat oven to 400°. Strain tomatoes (reserve juice) and cut each tomato in half. Place on a parchment lined, rimmed sheet pan, cut-side up. Drizzle with a little extra virgin olive oil, a little balsamic vinegar and season with salt, pepper and dried basil. Roast 40 minutes, or until blistered and skin is wrinkly. Remove from oven.
In a stockpot, heat 2 Tbs extra virgin olive oil over medium heat. Add the onions and cook for about 5 minutes. Add the garlic and cook another 5 minutes, until the onions are translucent and starting to brown. Add the chili flakes and cook one more minute. Add the chicken or vegetable stock and bring to a boil. Add the tomatoes and the juice from the cans of tomatoes. Cook for about 40 minutes.
Then carefully blend with an immersion blender or in batches in a regular blender. Season with salt and pepper.
Toss the bread cubes with the melted butter. Spread on a foil-lined baking sheet, sprinkle with cheese, salt and pepper. Bake for 5 minutes or until lightly golden and crisp. Serve over soup.

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