Grill-Roasted Tomato Soup with Parmesan Croutons

Grill-Roasted Tomato Soup with Parmesan Croutons
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  • 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
  • 2 tablespoons roughly chopped fresh basil
  • + 6 more ingredients
    • 1 teaspoon granulated sugar
    • 4 cups low-sodium chicken broth
    • ¼ cup extra-virgin olive oil
    • ¼ cup lightly packed fresh thyme sprigs
    • 10 medium garlic cloves, peeled
    • 2 pounds plum tomatoes, firm but ripe

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...

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