Roasted-Tomato Soup With Parmesan Croutons
- Ready In:
- 1hr
- Ingredients:
- 18
- Serves:
-
4
ingredients
- 6 overripe hothouse tomatoes
- 1 medium onion, thinly sliced
- 1 jalapeno, most of the seeds removed
- 2 garlic cloves, crushed
- 2 bay leaves
- 2 sprig fresh thyme
- 20 black peppercorns
- 4.92 ml sugar
- 59.14 ml extra virgin olive oil
- 9.85 ml kosher salt
- 8 basil leaves
- 473.18 ml low sodium vegetable broth
- salt
-
for the croutons
- 113.39 g whole wheat baguette
- 1 garlic clove
- 14.79 ml extra virgin olive oil
- 29.58 ml parmesan cheese, grated
- black pepper
directions
- 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.
- 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.
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RECIPE SUBMITTED BY
Grunig
Fayetteville, North Carolina