Tomato Soup w/ cheesy croutons (V)
Tomato Soup w/ cheesy croutons (V)

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, tomato soup w/ cheesy croutons (v). One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

This ultra creamy winter tomato soup is made from canned tomatoes and dried spices, and topped with crispy cheesy croutons (dare we say they are the To serve, ladle soup into serving bowls. Top with a few cheese croutons (continue to add fresh croutons to your soup as you eat as they will get. In a large pot or Dutch oven such as Le Creuset, heat the olive oil over medium heat.

Tomato Soup w/ cheesy croutons (V) is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They are fine and they look fantastic. Tomato Soup w/ cheesy croutons (V) is something that I’ve loved my whole life.

To begin with this particular recipe, we must prepare a few components. You can cook tomato soup w/ cheesy croutons (v) using 7 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Tomato Soup w/ cheesy croutons (V):
  1. Take 880 g Tomatoes
  2. Take 4 garlic cloves
  3. Get 1 beef stock cube (or vegetable stock if you are vegetarian)
  4. Take 5 g fresh basil
  5. Prepare 40 g ciabatta
  6. Prepare 50 g butter
  7. Prepare 20 g grated parmesan (or vegetarian alternative)

It has that soothing effect and definitely serves as the ultimate feel-good. LADLE soup into bowls and top with grilled cheese croutons. It takes the already brilliant combo of tomato soup and grilled cheese to a whole new delicious level! Perfect for a snowy Saturday at home but special enough for company, it's the best thing to.

Instructions to make Tomato Soup w/ cheesy croutons (V):
  1. Pretty heat an oven to 220°C/200°C fan.
  2. Quarter the tomatoes and place on a baking tray. Drizzle with olive oil and season with salt and pepper. Then place in the oven for 20-25mins.
  3. Mean while finely dice / grate / crush the garlic.
  4. Boil a kettle and dissolve the beef stock cube in 1 litre of boiled water.
  5. Once the tomatoes a roasted, heat a large pot over a medium to low heat with a drizzle of olive oil and the butter.
  6. Once heated add the garlic and cook for 2-3mins.
  7. Turn up to a medium-high heat and add the tomatoes. Cook for 5mins then add the stock. Cook for a further 20-25mins until reduced by about half.
  8. Meanwhile, cut the ciabatta into bitesize pieces. Place on a baking tray, drizzle with olive oil, season with salt and pepper and sprinkle over the cheese. Bake in the oven for 10-12mins or until the pieces are nice and brown.
  9. Once the tomato soup is cooked. Take off the heat and use a hand blender to blend it into a smooth soup. Return to a low heat to heat through and add some basil to your taste.
  10. Once warmed through, serve with the croutons on top.

Skip the dipping and add crispy grilled cheese croutons right into your soup instead. Make the grilled cheese for the croutons in a skillet or in a waffle maker instead. Opt for San Marzano tomatoes if you can. They have a much richer flavor..and Parmesan Cheese recipe: Try this Tomato-Fennel Soup W/garlic Croutons and Parmesan Cheese recipe, or contribute your own. Season to taste with salt and pepper.

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