Grill-Roasted Tomato Soup with Parmesan Croutons

Grill-Roasted Tomato Soup with Parmesan Croutons
Photo by www.myrecipes.com

Ingredients

  • 8 slices baguette, each about 1/4 inch thick
  • ½ cup grated Parmigiano-Reggiano cheese, divided
  • 1 teaspoon granulated sugar
  • ¼ cup lightly packed fresh thyme sprigs
  • 4 cups low-sodium chicken broth
  • 1 red onion, quartered through the stem and peeled
  • ¼ cup extra-virgin olive oil
  • + 19 more ingredients
    • 2 tablespoons roughly chopped fresh basil
    • 2 pounds plum tomatoes, firm but ripe
    • ¼ cup lightly packed fresh thyme sprigs
    • 1 teaspoon kosher salt
    • 2 tablespoons roughly chopped fresh basil
    • ½ teaspoon freshly ground black pepper
    • 4 cups low-sodium chicken broth
    • 10 medium garlic cloves, peeled
    • 1 teaspoon kosher salt
    • 1 teaspoon granulated sugar
    • ½ cup grated Parmigiano-Reggiano cheese, divided
    • 2 pounds plum tomatoes, firm but ripe
    • 8 slices baguette, each about 1/4 inch thick
    • 1 red onion, quartered through the stem and peeled
    • ¼ cup extra-virgin olive oil
    • 2 tablespoons unsalted butter, softened
    • 10 medium garlic cloves, peeled
    • ½ teaspoon freshly ground black pepper
    • 2 tablespoons unsalted butter, softened

1. Prepare the grill for direct cooking over low heat. Preheat a grill pan over direct low heat for about 10 minutes. 2. In a medium bowl combine the tomatoes, onion, garlic, thyme, and oil and toss to coat. Using tongs arrange all the vegetables and herbs on the grill pan and cook over direct l...

View full recipe at My Recipes

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