null
Recipes
Share

Roasted Tomato Soup with Cheesy Croutons

 

 

Add to Cart

Options

Recipes

Info

Info

Description

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

INGREDIENTS

Ingredients: 

  • 2, 14.5 oz 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 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

DIRECTIONS

  1. 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.
  2. Roast for 40 minutes or until blistered and skin is wrinkly. Remove from the oven.
  3. 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.
  4. 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.
  5. Then carefully blend with an immersion blender or in batches in a regular blender. Season with salt and pepper.
  6. Toss the bread cubes with the melted butter. Spread on a foil-lined baking sheet, sprinkle with cheese, salt and pepper.
  7. Bake for 5 minutes or until lightly golden and crisp. Serve over soup.
Frequently Bought Together:
Select all

Customers Also Viewed