Roasted Tomato and Vegetable Soup with Air-Fried Croutons | Combi Steam Oven Recipes

Name: Roasted Tomato and Vegetable Soup with Air-Fried Croutons | Combi Steam Oven Recipes
Total time: 85 min
Ingredients: 1 1/2 lb of Roma tomatoes (about 6 medium), cut in half lengthwise; 1/4 cup plus 2 Tbsp of extra-virgin olive oil, divided; 1 medium of red bell pepper, cut into 4 seedless planks; 1 small (6-oz) of fennel bulb, core removed and cut into four wedges, plus fennel fronds for garnish; 1 medium (6-oz) of yellow onion, stem and root removed and quartered; 6 cloves of garlic, skin on; 2 cups of ½-inch-diced crusty bread; 1 3/4 tsp of kosher salt, divided, plus more to taste; 2 1/2 cups of low-sodium vegetable stock; 1/4 tsp of finely ground black pepper; 1/2 cup of heavy cream; 1 tsp of balsamic vinegar, plus more to taste

oven.anovaculinary.com

There’s nothing more comforting than a bowl of tomato soup with crispy croutons. The Anova Precision Oven makes for really simple soup making, since the tomatoes and all the vegetables are roasted...

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Ingredients

1 1/2 lb of Roma tomatoes (about 6 medium), cut in half lengthwise
1/4 cup plus 2 Tbsp of extra-virgin olive oil, divided
1 medium of red bell pepper, cut into 4 seedless planks
1 small (6-oz) of fennel bulb, core removed and cut into four wedges, plus fennel fronds for garnish
1 medium (6-oz) of yellow onion, stem and root removed and quartered
6 cloves of garlic, skin on
2 cups of ½-inch-diced crusty bread
1 3/4 tsp of kosher salt, divided, plus more to taste
2 1/2 cups of low-sodium vegetable stock
1/4 tsp of finely ground black pepper
1/2 cup of heavy cream
1 tsp of balsamic vinegar, plus more to taste