Roasted-Tomato Soup With Parmesan Croutons |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I haven't tried this yet but it sounds yummy so I am putting here for safe keeping. Ingredients:
6 overripe hothouse tomatoes |
1/2 medium onion, thinly sliced |
1 jalapeno, most of the seeds removed |
2 garlic cloves, crushed |
2 bay leaves |
2 sprigs fresh thyme |
20 black peppercorns |
1 teaspoon sugar |
1/4 cup extra virgin olive oil |
2 teaspoons kosher salt |
8 basil leaves |
2 cups low sodium vegetable broth |
salt |
4 ounces whole wheat baguette |
1 garlic clove |
1 tablespoon extra virgin olive oil |
2 tablespoons parmesan cheese, grated |
black pepper |
Directions:
1. 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.
2. 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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