Roasted Tomato Soup with Cheesy Croutons

Roasted Tomato Soup with Cheesy Croutons


Roasted Tomato Soup With Cheesy Croutons With Plum Tomatoes, Olive Oil, Onion, Garlic, Reduced Sodium Vegetable Stock, Basil, Baguette, Cheddar Cheese

The ingredient of Roasted Tomato Soup with Cheesy Croutons

  1. 3 1/3 pounds plum tomatoes ripe, halved lengthwise
  2. 1 tablespoon olive oil
  3. 1 onion large, chopped
  4. 2 cloves garlic crushed
  5. 4 cups reduced sodium vegetable stock
  6. basil to serve
  7. 1 baguette cut into 12 slices
  8. 1 1/3 cups cheddar cheese grated

The instruction how to make Roasted Tomato Soup with Cheesy Croutons

  1. Preheat the oven to 400u00b0F. Line a large baking pan with parchment paper. Place tomato, cut sides up, on prepared pan. Roast for 40 mins, until tender. Cool, then peel. Process tomatoes in a food processor until smooth. Strain through a sieve and discard seeds.
  2. Heat oil in large saucepan on medium-high heat. Add onion and sautu00e9, for 2-3 mins, until soft. Add garlic, stock, 1 cup water and pureed tomatoes, and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, for 10 mins, until mixture thickens slightly. Season to taste.
  3. Meanwhile, preheat broiler on high. Broil bread for 2-3 mins, until lightly toasted. Turn bread over, top with cheese and broil for 1-2 mins, until cheese melts. Ladle soup into bowls. Top with croutons and basil.

Nutritions of Roasted Tomato Soup with Cheesy Croutons

calories: NutritionInformation
carbohydrateContent: 210 calories
cholesterolContent: 18 grams
fatContent: 25 milligrams
fiberContent: 11 grams
proteinContent: 3 grams
saturatedFatContent: 10 grams
sodiumContent: 6 grams
sugarContent: 240 milligrams
: 9 grams

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