Tomato Soup with Cheddar Croutons

Tomato Soup with Cheddar Croutons Recipe
Photo: Ryan Benyi; Styling: Andrea Steinberg

Recipe Time

Prep: 20 Minutes
Cook: 40 Minutes

Nutritional Information

Calories 236
Fat 14 g
Satfat 8 g
Protein 8 g
Carbohydrate 22 g
Fiber 4 g
Cholesterol 38 mg
Sodium 516 mg

Ingredients

3 tablespoons unsalted butter
1 small onion, thinly sliced
1 clove garlic, minced
2 sprigs flat-leaf parsley
2 pounds fresh tomatoes, chopped
Salt and pepper
4 1/2-inch-thick diagonal slices Italian bread
1/2 cup finely grated Cheddar

Preparation

1. Preheat oven to 350°F. Melt butter in a Dutch oven over medium heat. Add onion and garlic; cook, stirring occasionally, until softened, about 5 minutes. Add parsley, tomatoes and 1 cup water. Season with salt and pepper.

2. Increase heat to high and bring to a boil. Reduce heat, cover and simmer, stirring occasionally, until tomatoes are very soft, 15 to 20 minutes. Let cool. Top bread slices with cheese, place on a baking sheet and bake until cheese is melted and lightly browned, 12 to 15 minutes.

3. Remove parsley sprigs; discard. Puree soup in a blender in batches and return to Dutch oven. Gently reheat. Ladle into bowls, rest a crouton on top of each; serve hot.

February 2013
My Notes

Only you will be able to view, print, and edit this note.

Add Note