This delicious and warming soup is well paired with the homemade cheesy croutons! Feeds 6-8 people, so it's perfect for a dinner with some leftover
2, 14.5 oz cans whole San Marzano Tomatoes
1 tsp dried basil
Extra virgin olive oil
1 yellow onion, diced
3 cloves garlic, minced
1 tsp chili flakes
4 Cup chicken or vegetable stock
Salt and pepper
1 small loaf French Bread, cut into cubes
½ Cup unsalted butter, melted
¼ Cup shredded parmesan cheese
Preheat the oven to 400°F. 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 for 40 minutes or until blistered and skin is wrinkly. Remove from the oven.
In a stockpot, heat 2 Tbsp extra virgin olive oil over medium heat. Add the onions and cook for about 5 minutes. Add the garlic and cook for 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.