Here's a recipe for Roasted Tomato Soup with Cheesy Crouton Topper, a perfect comfort food for a cozy Olympics watch party evening:
Ingredients:– For the Soup:1 (28-ounce) can whole peeled tomatoes, preferably San Marzano
1 small yellow onion
4 cloves garlic
4 tablespoons unsalted butter, divided
4 sprigs fresh thyme, plus leaves for garnish (optional)
2 tablespoons olive oil
– 1/2 teaspoon dried oregano or Italian seasoning– 1 (32-ounce) carton vegetable broth– 1 tablespoon balsamic vinegar (optional)
Instructions:1. Roast the Tomatoes: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
– Roughly chop the canned tomatoes, discarding the juices.– Place the chopped tomatoes, whole onion (peeled and cut in half), and garlic cloves on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil,
Make the Soup: While the tomatoes roast, prepare the croutons
Purée the Soup: Using an immersion blender or working in batches in a stand blender, purée the soup until smooth.pen_spark
Tear the bread into bite-sized pieces and toss in a bowl with 1 tablespoon of olive oil and the dried oregano or Italian seasoning.
– For a richer soup, you can add a splash of heavy cream before serving.– If you don't have fresh thyme, you can substitute with 1/2 teaspoon of dried thyme.
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