Roasted Sweet Onion and Tomato Soup with Cheese Crouton |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Roasting the vegetables creates a depth of flavour in this soup, and the cream adds a wonderful velvety texture. Ingredients:
6 cloves garlic clove, cut in half |
1 large sweet onion, chopped |
1 oblong or yukon gold potato, peeled and diced |
2 tablespoons butter, melted |
salt and pepper, to taste (optional) |
1 (28 ounce) can plum tomatoes, chopped |
2 cups vegetable or chicken stock |
1 teaspoon dried basil |
1 cup 35% cream |
6 thin slices baguette |
1/4 cup shredded canadian asiago, cheddar or parmesan cheese |
Directions:
1. On rimmed baking sheet, toss together garlic, onion, potato, butter and 1/4 tsp (1 mL) each salt and pepper. Roast in 450 degrees F (230 degrees C) oven for 25 minutes, stirring twice, or until golden and softened.
2. Meanwhile, in a pot combine tomatoes, stock and basil; bring to a boil over high heat. Add vegetables. Reduce heat; boil gently for 10 minutes. Puree until very smooth. Return to pot (if necessary) over medium-low heat. Stir in cream; season with salt and pepper. Heat, stirring often, until steaming.
3. On baking sheet, broil baguette slices until lightly toasted. Turn over and sprinkle with cheese; broil until cheese is melted.
4. Lade soup into warmed bowls; float crouton on top of each serving.
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