Tomato Soup with Cheddar Croutons |
|
 |
Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 1 |
|
Ingredients:
3 tablespoons unsalted butter |
1 small onion, thinly sliced |
1 clove garlic, minced |
2 sprigs flat-leaf parsley |
2 pounds fresh tomatoes, chopped |
salt and pepper |
4 1/2-inch-thick diagonal slices italian bread |
1/2 cup finely grated cheddar |
Directions:
1. Preheat oven to 350°F. Melt butter in a Dutch oven over medium heat. Add onion and garlic; cook, stirring occasionally, until softened, about 5 minutes. Add parsley, tomatoes and 1 cup water. Season with salt and pepper.
2. Increase heat to high and bring to a boil. Reduce heat, cover and simmer, stirring occasionally, until tomatoes are very soft, 15 to 20 minutes. Let cool. Top bread slices with cheese, place on a baking sheet and bake until cheese is melted and lightly browned, 12 to 15 minutes.
3. Remove parsley sprigs; discard. Puree soup in a blender in batches and return to Dutch oven. Gently reheat. Ladle into bowls, rest a crouton on top of each; serve hot.
|
|