Description
This delicious tomato soup with cheese crouton topper offers a vibrant roasted tomato flavor, enhanced by fresh herbs and a medley of melted cheeses over crisp, seasoned sourdough croutons. Perfectly balanced with a hint of balsamic vinegar and a subtle kick of hot sauce, this comforting soup is ideal for a cozy meal or entertaining guests.
Ingredients
Soup Ingredients
- 1 28-ounce can whole peeled tomatoes
- 1 small yellow or white onion, thinly sliced
- 4 cloves garlic, crushed
- 2 tbsp butter (for soup)
- 4 leaves fresh basil (or 4 thyme sprigs as substitute)
- 2 tbsp olive oil (for soup)
- 1 tsp kosher salt (adjust to taste)
- ½ tsp fresh black pepper
- ¼ tsp Tabasco or other hot sauce (optional)
- 4 cups vegetable broth
- 1 tbsp balsamic vinegar
Cheese Crouton Topping
- 2 tbsp butter (for croutons)
- ½ loaf sourdough bread (about 8 ounces or 5 slices), cut into 1-inch cubes
- 1 tsp Italian seasoning
- 4 ounces Cache Valley Creamery grated cheddar cheese (about 1 cup)
- 2 ounces Cache Valley Creamery grated mozzarella cheese (about ¼ cup)
- 2 ounces Cache Valley Creamery shredded Parmesan cheese (about ¼ cup)
Instructions
- Preheat Oven: Place one oven rack in the second from bottom position and another in the second from top position. Preheat the oven to 425℉.
- Prepare Tomato Mixture: In a large dutch oven, empty the whole peeled tomatoes and gently crush them with your hands. Add the sliced onion, crushed garlic, and 2 tablespoons of butter. Layer 4 basil leaves (or thyme sprigs as a substitute) on top. Drizzle with 2 tablespoons olive oil, then season with salt, black pepper, and hot sauce if using.
- Roast Soup Base: Place the pot on the lower oven rack. Roast until the garlic softens and the mixture becomes bubbly and thickened, about 45 minutes.
- Prepare Croutons: While the soup roasts, melt 2 tablespoons butter in a large bowl. Stir in Italian seasoning then add the sourdough cubes. Toss well to coat the bread evenly. Spread the bread cubes on a parchment-lined baking sheet and place on the top oven rack. Bake during the last 13-15 minutes of the soup roasting until edges are golden. Remove and set aside.
- Simmer Soup: Remove the soup from the oven and place the pot on the stovetop over medium heat. Discard thyme sprigs if used. Add vegetable broth, stirring to loosen any browned bits from the pot sides. Simmer briefly.
- Blend Soup Smooth: Stir in balsamic vinegar. Using an immersion blender, puree the soup directly in the pot until smooth. Adjust seasoning with salt and pepper to taste.
- Broil with Cheese & Croutons: Move an oven rack to the middle position and set the oven to High Broil. Sprinkle half of the cheddar cheese over the soup, followed by all of the mozzarella and half of the Parmesan. Arrange the croutons in a single layer over the cheese, then sprinkle the remaining cheddar and Parmesan on top. Broil for 1-2 minutes until cheese melts, watching closely to prevent burning.
- Serve: Serve immediately, garnished with extra basil or thyme leaves if desired.
Notes
- The soup and croutons can be made ahead and refrigerated separately. Reheat the soup on the stove and broil with cheese and croutons just before serving.
- Use fresh herbs for best flavor; thyme is a great alternative to basil.
- Adjust hot sauce amount to your preferred spice level, or omit if you prefer mild soup.
- For a richer soup, add a splash of cream after blending, if desired.
- Sourdough is preferred for croutons due to its sturdy texture and flavor, but you can substitute with other rustic breads.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
