Grill-Roasted Tomato Soup with Parmesan Croutons

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

Ingredients

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

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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