Grill-Roasted Tomato Soup with Parmesan Croutons

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

Ingredients

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

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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