Grill-Roasted Tomato Soup with Parmesan Croutons

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

Ingredients

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

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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