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.

ROASTED TOMATO SOUP WITH CHEESY CROUTONS (serves 6-8)

 
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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