Roasted Tomato Soup with Pesto and Cheesy Croutons
 
Prep time
Active time
Total time
 
Author:
Difficulty: Easy
Serves: 6 servings
Ingredients
  • Soup:
  • 3 T extra-virgin olive oil
  • 1 medium yellow onion, chopped
  • 4 cloves of garlic, mined
  • 1 28 oz can San Marzano whole plum tomatoes
  • 2½ C low sodium chicken STOCK
  • 2 T pesto
  • 2 T sugar
  • ½ C heavy cream
  • kosher salt and cracked black pepper
  • Croutons:
  • 1 (15-inch) loaf day old French bread, cut into 1-inch cubes
  • 4 T unsalted butter, melted
  • kosher salt and cracked black pepper
  • 1 C sharp cheddar cheese, shredded
Instructions
  1. For the soup: In a large sauce pan or Dutch oven set over medium-high heat, heat 2 tablespoons of the oil. Add the onion and garlic. Cook, stirring frequently, until translucent and fragrant, about 3 minutes. Add the tomatoes and their juices, chicken stock, pesto, and sugar. Use a potato masher to crush the tomatoes (or crush them by hand). Bring the soup to a simmer and cook for 5 minutes. Using an immersion blender, blend the soup until smooth (alternatively, blend the soup in batches in a standard blender). Stir in the cream, bring the soup just to a simmer, and cook for 10 minutes. Season to taste with salt and pepper. The soup will keep in an airtight container in the refrigerator for up to three days.
  2. For the croutons: preheat the oven to three 25°F. Line a baking sheet with foil or parchment paper. In a medium bowl, toss the bread cubes with the melted butter. Season liberally with salt and pepper. Spread the cubes in an even layer on the prepared baking sheet. Bake until they are just starting to crisp and turn golden brown, 10 minutes. Top the croutons with the cheese and bake until the cheese has melted, about five minutes.
  3. To serve, pour the soup into individual bowls and garnish with the croutons. Drizzle with pesto.
Recipe by The Amiable Cooks at https://theamiablecooks.com/roasted-tomato-soup-with-pesto-and-cheesy-croutons-aka-best-tomato-soup/