Tomato Soup with Cheese Croutons

Name: Tomato Soup with Cheese Croutons
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 12
Cuisine: Global
Ingredients: 2 Tbsps basil pesto; 2 Tbsps butter or margarine, softened; 794 grams can whole tomatoes, undrained; 473 milliliters chicken broth; 177 milliliters oz fontina cheese, shredded; 1 clove garlic, finely chopped; 2 Tbsps olive oil; 237 milliliters large onion, chopped; 0 teaspoons freshly ground pepper; 4 slices (1/2 inch thick) rustic white bread; 0 teaspoons salt; 237 milliliters whipping cream

Tomato Soup with Cheese Croutons is a vegetarian soup. This recipe covers 6% of your daily requirements of vitamins and minerals. This recipe makes 12 servings with 214 calories, 5g of protein, and 18g of fat each. Head to the store and pick up salt, whipping cream, canned tomatoes, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes roughly 55 minutes.

Instructions

In 5-quart Dutch oven, heat oil over medium heat. Cook onion and garlic in oil until onion is tender.

Ingredients you will need

Garlic

Onion

Cooking Oil

Equipment you will use

Dutch Oven

Add tomatoes and broth, breaking up tomatoes.

Ingredients you will need

Tomato

Broth

Heat to boiling; reduce heat. Cover; simmer 15 minutes, stirring occasionally. Stir in pesto, whipping cream, salt and pepper with whisk until blended.

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Salt And Pepper

Whipping Cream

Pesto

Equipment you will use

Whisk

Remove from heat. Cool 10 minutes. In blender, place half of soup. Cover; blend on high speed until smooth. Return to Dutch oven. Repeat with remaining soup.

Ingredients you will need

Soup