Roasted Tomato Soup with Croissant Croutons | RICARDO
The perfect starter to a cozy meal. Top your tomato soup with homemade croutons made from stale croissants.
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Cooking tools:
- Oven
- Baking sheet
- Silicone baking mat
- Parchment paper
- Fine-mesh sieve
- Mixing bowl
- Paper towel
- Pot
- Stove
- Wooden spoon
- Blender
- Ladle
- Serving bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Spoon
Ingredients
- 2 cans (28 oz/796 ml each) whole plum tomatoes
- ¼ cup (60 ml) olive oil
- 1 onion, thinly sliced
- 3 garlic cloves, thinly sliced
- 2 tbsp (30 ml) olive oil
- 2 potatoes, peeled and thinly sliced
- 4 cups (1 litre) chicken broth
- 1 cup (250 ml) 15% cooking cream
- 2 day-old butter croissants, cubed
- 3 tbsp fresh Parmesan cheese, finely grated
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