Roasted Tomato Soup with Croutons & TomaProvence
Roasted Tomato Soup with Croutons & TomaProvence Serves 4-6 1 (28-ounce) can whole peeled tomatoes 1 small yellow onion, halved and thinly sliced 4 cloves garlic, peeled & smashed ½ teaspoon kosher...
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Ingredients
- 1 (28-ounce) can whole peeled tomatoes
- 1 small yellow onion, halved and thinly sliced
- 4 cloves garlic, peeled & smashed
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes
- 4 sprigs fresh thyme, plus leaves for garnish
- 8 ounces crusty sourdough bread, but into 1" cubes
- ½ teaspoon Italian seasoning or dried oregano
- 2 tablespoons olive oil
- 1 (32-ounce) box vegetable broth
- 1 tablespoon balsamic vinegar
- 4 ounces Point Reyes TomaProvence, grated (about 1 cup)
- 1 ounce Point Reyes Gouda, grated (about ¼ cup)
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