Tomato Soup Cheese Croutons (Print Version)
# Ingredients:
01 -
28 ounces of peeled tomatoes, whole.
02 -
1 small onion, sliced thinly.
03 -
4 crushed garlic cloves.
04 -
4 tablespoons of butter, split in half.
05 -
Four fresh basil leaves.
06 -
3 tablespoons olive oil.
07 -
1 teaspoon kosher salt.
08 -
Half a teaspoon black pepper.
09 -
Quarter teaspoon hot sauce.
10 -
4 ounces grated cheddar.
11 -
2 ounces grated mozzarella.
12 -
2 ounces Parmesan, shredded.
13 -
1 teaspoon Italian herb mix.
14 -
Half a loaf of sourdough bread.
15 -
4 cups vegetable stock.
16 -
1 tablespoon balsamic vinegar.
# Instructions:
01 -
Set racks in oven: one near the bottom, one near the top. Heat to 425°F.
02 -
In a Dutch oven, mix up tomatoes, onion, garlic, butter, basil, oil, and spices. Roast for 45 minutes.
03 -
Mix bread cubes with melted butter and herbs. Bake until crispy, about 13-15 minutes.
04 -
Pour stock and vinegar into the roasted mix. Blend it all until smooth and creamy.
05 -
Add croutons and cheese on top. Broil for 1 or 2 minutes, just until melted.
# Notes:
01 -
Soup keeps fine in fridge for up to 5 days.
02 -
Croutons stay fresh 3 days in a closed container.
03 -
Adding a splash of cream makes it richer.