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    You are in: Home / Recipes / Yellow Tomato Soup With Goat Cheese Croutons Recipe
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    Yellow Tomato Soup With Goat Cheese Croutons

    Yellow Tomato Soup With Goat Cheese Croutons. Photo by *Parsley*

    1/1 Photo of Yellow Tomato Soup With Goat Cheese Croutons

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    45 mins

    30 mins

    Halcyon Eve's Note:

    From TOH magazine. I love tomato soup, goat cheese, and pesto--so this soup sounds like a hit to me! This was a runner-up in the "Prize Tomatoes" recipe contest; the original submitter suggests grilling the tomatoes in summer instead of roasting them.

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    Units: US | Metric




    1. 1
      Heat oven to 400°F.
    2. 2
      Place tomatoes, cut side down, in a greased 15x12x1 inch baking pan. Brush with 1 tablespoon olive oil. Sprinkle with 2 teaspoons garlic, salt, pepper, rosemary, and thyme.
    3. 3
      Bake at 400° F for 25-30 minutes or until tender and skins are charred.Cool slightly, then discard tomato skins.
    4. 4
      Process tomatoes in a blender until pureed, in batches if needed. Set aside.
    5. 5
      In a large saucepan or a saucepot, saute onion in remaining oil until tender. Add remaining garlic and saute 1 minute longer.
    6. 6
      Add broth and milk to pan and bring to a boil. Carefully stir in tomato puree. Simmer, uncovered, for 15 minutes to allow flavors to blend. Stir in cream and heat through--do not boil.
    7. 7
      While soup is simmering, make croutons. Place bread on a baking sheet and brush with olive oil. Bake at 400° F for 5-6 minutes or until golden brown. Spread toasts with pesto and sprinkle with goat cheese and pepper. Bake an additional 2 minutes.
    8. 8
      To serve, ladle soup into bowls and top each serving with 2 croutons.

    Ratings & Reviews:

    • on July 19, 2012


      I halved this recipe without any problem. It was delicious. I used some really nice yellow tomatoes that a friend gave me from her garden. I brushed them with the olive oil before roasting, but added the salt, pepper, garlic and herbs to the onions as I sauteed them. (I didn't want any of it to get wasted when I discarded the tomato skins). The soup is mild and light in flavor, so those basil, pesto and goat cheese croutons were great to float on top. Thanx for a wonderful summertime soup.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Yellow Tomato Soup With Goat Cheese Croutons

    Serving Size: 1 (432 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 563.7
    Calories from Fat 161
    Total Fat 17.9 g
    Saturated Fat 6.7 g
    Cholesterol 30.0 mg
    Sodium 1116.7 mg
    Total Carbohydrate 84.7 g
    Dietary Fiber 5.9 g
    Sugars 4.4 g
    Protein 19.1 g

    The following items or measurements are not included:

    vegetable broth

    goat cheese

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