Fresh tomato soup with cheese cro tons recipe

Fresh Tomato Soup with Cheese Cro tons recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Fresh tomato soup with cheese crotons is a delightful and comforting dish that combines the rich flavors of ripe tomatoes with crispy, cheesy croutons. This recipe is perfect for those looking for a quick and easy meal that doesn't compromise on taste. The soup is made from fresh tomatoes, simmered to perfection and blended to create a smooth and velvety texture. Topped with golden and crunchy cheese crotons, this soup is a true crowd-pleaser.

Keywords: fresh tomato soup, cheese crotons, comforting, quick and easy, crowd-pleaser.

Fresh tomato soup with cheese cro tons recipe details

Fresh tomato soup with cheese cro tons recipe, recipe Rating: 4.7
Number of votes:124 

Ingredients

1.2 kg	beef tomatoes
2	onions
1 clove(s)	garlic
2 tbsp	olive oil
500 ml	vegetable stock
	salt and freshly ground black pepper
	sugar, freshly ground
	balsamic vinegar
	basil
	For the croutons:
4 slice(s)	white bread
20 g	butter
	salt and pepper
some	fresh thyme, finely chopped leaves
1 tsp	basil, chopped
50 g	parmesan, freshly grated

Instructions

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.

Preparation time:
ca. 10 min
Grade of difficulty:
medium
Calories per portion:
n/a