Fresh tomato soup with cheese cro tons recipe
Fresh Tomato Soup with Cheese Cro tons recipe
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|1.2 kg||beef tomatoes|
|2 tbsp||olive oil|
|500 ml||vegetable stock|
|salt and freshly ground black pepper|
|sugar, freshly ground|
|For the croutons:|
|4 slice(s)||white bread|
|salt and pepper|
|some||fresh thyme, finely chopped leaves|
|1 tsp||basil, chopped|
|50 g||parmesan, freshly grated|
Roughly dice the tomatoes. Finely dice the onions and garlic.
In a saucepan heat the oil and sauté the onions and garlic. Add the chopped tomatoes and cook for some minutes. Pour in the vegetable stock and season with salt and pepper. Cover and simmer over low heat for 15 minutes. Purée the soup with a hand blender, then pass the soup through a sieve, to remove the tomato peel.
Preheat the oven to 240°C.
Slightly roast the white bread, then cool. Combine the butter with salt, pepper, thyme and basil and mix until smooth. Spread the butter onto the bread slices and sprinkle with Parmesan cheese. Line a baking tray, place the breads onto the tray and scallop for 3-4 minutes or until golden brown. Remove from the oven. Let cool down, then slice in bite-sized cubes.
Reheat the tomato soup and season to taste with salt, pepper, balsamic vinegar and sugar. Serve, sprinkled with cheese croûtons and basil.
ca. 10 min
Grade of difficulty:
Calories per portion:
Reference: Fresh tomato soup with cheese cro tons recipe
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