Brown Sugar-Roasted Tomato Soup with Cheddar Croutons Recipe
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Category
Soup
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Cusine
American
What do you need?
How to make?
Ingredients
2 tablespoons olive oil
1 large onion, diced
4 cloves garlic, minced
2 cans diced tomatoes with juice
1/4 cup packed light brown sugar
2 teaspoons dried oregano
1 teaspoon dried thyme
1/2 teaspoon ground black pepper
4 cups vegetable broth or chicken broth
Salt to taste
For the Cheddar Croutons:
4 slices white bread, cut into cubes
2 tablespoons butter, melted
1/2 cup shredded cheddar cheese
Directions
Preheat oven to 350 degrees F . In a medium bowl, combine cheddar cheese and melted butter; mix until well blended. Add bread cubes and toss to coat. Spread croutons onto a baking sheet and sprinkle with salt. Bake in preheated oven for 10 minutes, or until golden brown. Set aside. In a large pot over medium heat, bring broth to a simmer. Add pepper, thyme, oregano, brown sugar, tomatoes with juice, garlic, onion and olive oil; stir to combine. Simmer for 15 minutes or until vegetables are tender. Remove from heat and puree soup using an immersion blender or food processor until smooth. Return soup to pot and keep warm over low heat while preparing croutons. To serve, ladle soup into individual bowls and top with cheddar croutons before serving.