Grill-Roasted Tomato Soup with Parmesan Croutons

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

Ingredients

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

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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