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Roasted-Tomato Soup with Parmesan Croutons

Kraft Memeber Recipe
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Makes: 4 servings Total Time: 1 hr 20 min
Category: Soups/Chilis Sub Category: Soups & Stews

what you need
  • 6 overripe hothouse tomatoes
  • 1/2 medium onion, thinly sliced
  • 1 jalapeno, most of the seeds removed
  • 2 cloves garlic, crushed
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 10 black peppercorns
  • 1 teaspoon sugar
  • 1/4 cup extra-virgin olive oil
  • 8 basil leaves
  • 2 cups low-sodium vegetable stock vegetable stock
  • 1 teaspoon kosher salt
  • FOR THE CROUTONS
  • 14 ounce whole-wheat baguette
  • 1 clove garlic
  • Oil
  • 1 tablespoon grated parmesan
  • Freshly ground black pepper
make it
Preheat oven to 375 degrees F. In a large roasting pan, combine tomatoes, onion, jalapeno, garlic, bay leaves, thyme, peppercorns, sugar, oil, and salt. Roast for 45 minutes or until tomatoes are caramelized.

Place roasting pan on top of the stove and add basil and vegetable stock. Bring to a simmer, pour into a blender, and puree. Add salt to taste.

Slice baguette in half lengthwise. Toast each half under the broiler until golden brown. Rub with garlic, brush with oil, and sprinkle with parmesan; broil for 1 minute more. Season with pepper to taste and cut into four slices. Divide soup into four bowls and top each with two croutons.
Notes
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