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    You are in: Home / Recipes / Roasted-Tomato Soup With Parmesan Croutons Recipe
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    Roasted-Tomato Soup With Parmesan Croutons

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    15 mins

    45 mins

    grunig's Note:

    I haven't tried this yet but it sounds yummy so I am putting here for safe keeping.

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    Units: US | Metric

    for the croutons


    1. 1
      Preheat oven to 375 degrees F. In a large roasting pan combine tomatoes, onion, garlic, jalapeno, bay leaves, thyme, peppercorns, sugar, oil, and salt. Roast for 45 minutes, or until tomatoes are caramalized. Place roasting pan on stove top, add basil and vegetable stock. Bring to a simmer, puree, salt to taste.
    2. 2
      For croutons slice baguette in half lengthwise. Toast each half under the broiler until golden brown. Rub with garlic, brush with olive oil, and sprinkle with parmesan; broil for 1 more minute. Season with pepper to taste, cut into 4 slices. Divide soup into 4 bowls and top each bowl with 2 croutons.

    Ratings & Reviews:


    Nutritional Facts for Roasted-Tomato Soup With Parmesan Croutons

    Serving Size: 1 (233 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 208.8
    Calories from Fat 162
    Total Fat 18.0 g
    Saturated Fat 2.8 g
    Cholesterol 2.2 mg
    Sodium 920.8 mg
    Total Carbohydrate 10.9 g
    Dietary Fiber 2.7 g
    Sugars 6.6 g
    Protein 3.0 g

    The following items or measurements are not included:

    fresh thyme

    low sodium vegetable broth

    whole wheat baguette

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