Roasted Tomato Soup with Crispy Cheddar Croutons
Before You Begin
Ingredients · Servings 4
- 2½ pounds plum tomatoes, cored and cut into eighths
- 2 onions, chopped coarse
- 1 red bell pepper, stemmed, seeded, and chopped coarse
- 5 garlic cloves, unpeeled
- ¼ cup extra-virgin olive oil
- 1¾ teaspoons table salt, divided
- ½ teaspoon pepper
- 3 tablespoons unsalted butter, divided
- 2 slices hearty white sandwich bread
- 4 ounces sharp cheddar cheese, shredded (1 cup), divided
- 1 cup hot vegetable broth, plus extra as needed
Method · 45 min
- Adjust oven rack to upper-middle position and heat oven to 475 degrees. Combine 2½ pounds plum tomatoes cut into eighths; 2 coarsely chopped onions; 1 red bell pepper, seeded and chopped coarse; 5 unpeeled garlic cloves; ¼ cup extra-virgin olive oil; 1 teaspoon table salt; and ½ teaspoon pepper on foil-lined rimmed baking sheet. Roast, stirring once or twice, until softened and brown in spots, 25 to 35 minutes.
- Melt 1 tablespoon unsalted butter in 12-inch nonstick skillet over medium heat. Place 2 slices hearty white sandwich bread in skillet and cover evenly with ½ cup shredded sharp cheddar. Cover and cook until cheese is melted, about 4 minutes. Flip bread, top with remaining ½ cup shredded cheddar, cover, and cook until cheese on underside is deep golden brown, about 2 minutes. Flip again and cook, uncovered, until cheese on underside is deep golden brown, about 2 minutes. Transfer to wire rack.
- Squeeze garlic from skins. Transfer vegetables and squeezed garlic to blender. Add 1 cup hot vegetable broth, remaining 2 tablespoons butter, and remaining ¾ teaspoon salt and puree until smooth, about 1 minute. Add extra hot broth as needed until soup is desired consistency. Cut bread into 1-inch pieces. Serve, topping soup with croutons.
Top soup with chopped fresh basil or chives, if desired.
