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Frequently paired with
The best thing to pair and share with Roasted Tomato Soup
Ingredients
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Soup Base
Cheese Croutons
Method
Soup Preparation
Roasting the Tomatoes
Preheat the oven to 400°F (200°C). Cut the ripe tomatoes in half and place them on a baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and black pepper. Roast in the oven for about 20-25 minutes until they are caramelized and softened.
Sautéing the Vegetables
In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
Blending the Soup
Once the tomatoes are roasted, add them to the pot with the sautéed onions and garlic. Pour in the vegetable broth and bring the mixture to a simmer. Stir in the fresh basil leaves and cook for an additional 10 minutes. Use an immersion blender or transfer to a blender to puree the soup until smooth. Adjust seasoning with salt and pepper to taste.
Cheese Croutons Preparation
Preparing the Croutons
In a bowl, combine the cubed bread, shredded cheese, olive oil, and Italian seasoning. Toss until the bread cubes are evenly coated.
Baking the Croutons
Spread the bread mixture on a baking sheet in a single layer. Bake in the oven at 400°F (200°C) for about 10-15 minutes until the bread is golden brown and the cheese is melted. Stir halfway through for even browning.
