Grill-Roasted Tomato Soup with Parmesan Croutons

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

Ingredients

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

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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