Grill-Roasted Tomato Soup with Parmesan Croutons

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

Ingredients

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

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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