Roasted Tomato Soup with Cheesy Crouton Topper
Serves 1
Directions
- 1Pour a can of whole peeled tomatoes into a pot.
- 2Crush the whole peeled tomatoes with your hands.
- 3Add sliced onions to the pot.
- 4Add garlic and butter to the pot.
- 5Add fresh thyme and a drizzle of olive oil to the pot.
- 6Season with salt and pepper.
- 7Roast the tomato mixture in the oven.
- 8Melt butter in a bowl.
- 9Season melted butter with spices.
- 10Add torn pieces of bread to the seasoned butter.
- 11Toss the bread pieces to coat them.
- 12Bake the bread pieces in the oven to make croutons.
- 13Add vegetable broth to the roasted tomatoes.
- 14Add a splash of vinegar to the soup.
- 15Blend the soup until smooth using an immersion blender.
- 16Pile cheddar cheese into the soup.
- 17Add croutons to the soup.
- 18Add more cheddar and Parmesan cheese on top.
- 19Pop the pot under the broiler for a final few minutes until the cheese is melted and bubbly.
- 20Serve the roasted tomato soup with cheesy crouton topper.
Ingredients
- 1 can whole peeled tomatoes
- onion
- garlic
- butter
- thyme
- olive oil
- salt
- pepper
- bread
- veg broth
- vinegar
- cheddar cheese
- Parmesan cheese
Equipment
potovenbowlbaking sheetimmersion blender
Tips
- The secret to making great tomato soup when not in tomato season is roasting a can of whole peeled tomatoes, which brings out their sweetness and intensifies their flavor.
- Roasting also frees you up to make the crunchy buttery homemade croutons.
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