Brown Sugar-Roasted Tomato Soup with Cheddar Croutons

Name: Brown Sugar-Roasted Tomato Soup with Cheddar Croutons
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 4
Cuisine: Global
Ingredients: 1 medium Half a of focaccia bread, cut into a 1/2 dice (about 3 cups bread cubes); 2 kilograms whole peeled tomatoes, drained, liquid reserved; 1 Tbsp extra virgin olive oil; 1 teaspoon chopped fresh thyme leaves (optional); 2 teaspoons large or 2 medium garlic cloves, peeled and chopped (about; 118 milliliters half and half; 4 servings Kosher salt and freshly ground black pepper; 3 Tbsps dark or light brown sugar; 4 larges shallots, peeled and roughly chopped; 118 milliliters finely grated sharp cheddar cheese (use a Microplane grater); 1 Tbsp tomato paste; 2 Tbsps unsalted butter (see note above); 710 milliliters About water

You can never have too many main course recipes, so give Brown Sugar-Roasted Tomato Soup with Cheddar Croutons a try. One serving contains 762 calories, 26g of protein, and 24g of fat. This recipe covers 39% of your daily requirements of vitamins and minerals. This recipe serves 4. From preparation to the plate, this recipe takes around 1 hour and 35 minutes. A mixture of half a loaf of focaccia bread, tomato paste, butter, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert. It can be enjoyed any time, but it is especially good for Autumn.

Instructions

Adjust oven racks to middle positions and preheat oven to 375°F.

Equipment you will use

Oven

Prepare the tomatoes: spray a large rimmed sheet tray with an even coating of cooking spray.

Ingredients you will need

Cooking Spray

Tomato

Add drained tomatoes and space evenly. Season tomatoes to taste with salt and pepper, then divide brown sugar over tops of tomatoes. Roast tomatoes in oven until sugar is browned and tomatoes have shrunken slightly, about 45 minutes.

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Salt And Pepper

Brown Sugar

Tomato

Sugar

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Oven

Remove tomatoes from oven.

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Tomato

Equipment you will use

Oven

Meanwhile, prepare the croutons. In a large bowl, toss cubed bread with olive oil, salt and pepper to taste, and grated cheddar cheese. Massage bread so cheese adheres well. Turn out onto a rimmed baking sheet and bake, stirring occasionally, until well-browned and crisp, 10 to 12 minutes.

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Shredded Cheddar Cheese

Salt And Pepper

Olive Oil

Croutons

Cheese

Bread

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Baking Sheet

Oven

Bowl

Remove from oven and let cool.

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Oven

Heat butter in a large, heavy-bottomed Dutch oven set over medium heat.

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Butter

Equipment you will use

Dutch Oven

Add shallots, garlic, and thyme (if using), and season with salt and pepper. Cook, stirring occasionally, until shallots are translucent but not browned, about 6 minutes.

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Salt And Pepper

Shallot

Garlic

Thyme

Add tomato paste and cook, stirring, until it browns, about 2 minutes.

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Tomato Paste

Add roasted tomatoes, reserved tomato liquid, and enough water to cover, about 3 cups. Bring soup to a boil, reduce to a simmer and cook, stirring occasionally, until some liquid has evaporated, about 30 minutes.

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Tomato

Water

Soup

Let soup cool slightly, about 10 minutes.

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Soup

Add half and half and use a hand blender to blend soup until smooth. Alternatively, blend soup in a blender in two batches. Check soup for seasoning, adding more salt and pepper to taste.

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Salt And Pepper

Half And Half