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Roasted-Tomato Soup With Parmesan Croutons

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READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees F. In a large roasting pan combine tomatoes, onion, garlic, jalapeno, bay leaves, thyme, peppercorns, sugar, oil, and salt. Roast for 45 minutes, or until tomatoes are caramalized. Place roasting pan on stove top, add basil and vegetable stock. Bring to a simmer, puree, salt to taste.
  2. For croutons slice baguette in half lengthwise. Toast each half under the broiler until golden brown. Rub with garlic, brush with olive oil, and sprinkle with parmesan; broil for 1 more minute. Season with pepper to taste, cut into 4 slices. Divide soup into 4 bowls and top each bowl with 2 croutons.

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