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

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network