Tomato Soup with Cheddar Croutons

Name: Tomato Soup with Cheddar Croutons
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 20
Cuisine: Global
Ingredients: 5 inches thick diagonal slices Italian bread; 118 milliliters finely grated Cheddar; 2 sprigs flat-leaf parsley; 1 clove garlic, minced; 1 small onion, thinly sliced; 20 servings Salt and pepper; 907 grams fresh tomatoes, chopped; 3 Tbsps unsalted butter

Tomato Soup with Cheddar Croutons is a vegetarian soup. This recipe makes 20 servings with 39 calories, 1g of protein, and 3g of fat each. This recipe covers 2% of your daily requirements of vitamins and minerals. If you have onion, cheddar, salt and pepper, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes approximately 1 hour.

Instructions

Preheat oven to 350F. Melt butter in a Dutch oven over medium heat.

Ingredients you will need

Butter

Equipment you will use

Dutch Oven

Oven

Add onion and garlic; cook, stirring occasionally, until softened, about 5 minutes.

Ingredients you will need

Garlic

Onion

Add parsley, tomatoes and 1 cup water. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Tomato

Parsley

Water

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.

Ingredients you will need

Tomato

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.

Ingredients you will need

Cheese

Bread

Equipment you will use

Baking Sheet

Oven

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.

Ingredients you will need

Croutons