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