Creamy Tomato Soup with Cheesy Croutons
- Yield: Serves 6
Ingredients
- 2 tablespoons butter
- 2 onions, diced
- 2 cloves garlic, roughly chopped
- ½ teaspoon chili flakes
- 2 sprigs fresh thyme
- 2 cans (796ml) whole tomatoes
- 1 teaspoon ground coriander (optional)
- 2 tablespoon honey
- 2 cups chicken stock
- ¾ cup 35% cream
- Salt and Pepper
- 3 cups stale cubed bread
- 2 tablespoons olive oil
- 1 teaspoon italian seasoning
- ½ teaspoon garlic powder
- 1 ½ cup grated cheddar cheese
Instructions
Preheat oven to 425°F
- To a dutch oven or other oven safe pot add the butter, onions, garlic, chili flakes, thyme, tomatoes, coriander and honey. Stir to combine.
- Place in the oven, uncovered and cook for 30-35 minutes until the onions are soft and much of the tomato liquid has evaporated.
- Remove the tomatoes from the oven and turn it down to 375°F.
- Remove and discard the thyme from the tomatoes. Pour in the chicken stock. Use a hand blender (or transfer to a blender in batches) to puree the soup until it’s as creamy as desired. Stir in the cream. Season with salt and pepper. Cover and keep warm.
- Toss the cubed bread with olive oil and season with the italian seasoning and garlic powder. Place the bread on a baking sheet. Cook the bread on the middle rack of the oven for 12-15 minutes, stirring occasionally, until golden brown and toasted.
- Portion the soup into oven proof bowls.
- Use half the cheese to top each bowl with a little cheddar cheese. Scatter the croutons over the top of the cheese. Then top each with the remaining cheese.
- Turn the broil to low. Place the bowls on a baking sheet and broil for 5-6 minutes until the cheese is hot and bubbly.
Serve.
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