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Tomato Soup with Cheddar Croutons

Photo: Ryan Benyi; Styling: Andrea Steinberg
Prep time 20 mins
Cook time 40 mins
Yield Serves: 4

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

Nutrition Information

  • calories 236
  • fat 14 g
  • satfat 8 g
  • protein 8 g
  • carbohydrate 22 g
  • fiber 4 g
  • cholesterol 38 mg
  • sodium 516 mg

How to Make It

  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.