Roasted Tomato Soup with Parmesan Croutons
Roast tomatoes, shallots, and garlic until sweet, blend into silky soup with Parmesan croutons for a rich, flavorful meal. Perfect in 1 hour.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at pompeian.com.
Cooking tools:
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Blender
- Saucepan
- Ladle
- Grater
- Mixing bowl
- Spoon
Ingredients
- 3 pounds tomatoes (about 6-8 medium-size Roma tomatoes)
- 1 large shallot
- 1 head of garlic
- 1/4 cup Pompeian Smooth Extra Virgin Olive Oil
- 1 teaspoon oregano
- 1/4 cup fresh basil
- 1/2 cup vegetable broth
- 1/4 cup heavy cream
- Salt
- Pepper
- 2-3 thick slices sourdough bread, cut into small cubes (about 2 cups)
- 3 tablespoons Pompeian Smooth EVOO
- 1/4 cup freshly grated parmesan cheese
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