Grill-Roasted Tomato Soup with Parmesan Croutons

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

Ingredients

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

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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