Roasted Tomato Soup with Cheesy Crouton Topper
Serves 1
Directions
- 1Add a can of whole peeled tomatoes to a pot.
- 2Squeeze the tomatoes with your hands to break them down.
- 3Add sliced onions, butter, garlic, thyme, olive oil, salt, and pepper to the pot.
- 4Roast the tomatoes in the oven.
- 5While the tomatoes are roasting, make the croutons by adding melted butter, garlic powder, dried oregano, salt, pepper, and torn bread to a bowl.
- 6Toss the croutons to coat them.
- 7Bake the croutons in the oven until crunchy and buttery.
- 8After roasting, add veggie broth and a splash of vinegar to the pot.
- 9Blend the soup with an immersion blender until smooth.
- 10Pile on cheddar cheese, croutons, and more cheddar and Parmesan cheese.
- 11Pop the pot under the broiler for a final few minutes until the cheese is melted and bubbly.
- 12Serve the soup and enjoy.
Ingredients
- can whole peeled tomatoes
- onion
- butter
- garlic
- thyme
- olive oil
- salt
- pepper
- melted butter
- garlic powder
- dried oregano
- bread
- veggie broth
- splash vinegar
- cheddar cheese
- Parmesan cheese
- red pepper flakes
- fresh thyme
Equipment
potovenbowlbaking sheetimmersion blender
Tips
- Roasting whole peeled tomatoes brings out their sweetness and intensifies their flavor, and it also means you're not stuck standing over the stove, freeing you up to make crunchy, buttery homemade croutons.
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