Name: Roasted Tomato Soup with Parmesan Croutons
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: american
Ingredients: 4 pounds tomatoes (about 7-8 medium-size Roma tomatoes); 1 large shallot; 1 head of garlic; 1/4 cup olive oil; 1 teaspoon oregano; A few leaves fresh basil; 1/2 cup vegetable broth; 1/4 cup heavy cream; 1/4 cup freshly grated parmesan cheese; Salt; Pepper; 2-3 thick slices sourdough bread (cut into small cubes (about 2 cups)); 3 tablespoons olive oil; 1/4 cup freshly grated parmesan cheese

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Roasted Tomato Soup with Parmesan Croutons

Nutrition Facts

Per serving · recipe makes 4 · 1h total

Servings

Calories

25% of a 2,000 cal day

500KCAL

Protein

11g22% DV

% DAILY VALUE

Total Fat35g

45%

Saturated9g

43%

Unsaturated27g

—

Total Carbs40g

15%

Fiber6g

21%

Total Sugars15g

—

incl. Added Sugars1g

Starch19g

—

Sodium864mg

38%

% Daily Value is based on a 2,000 calorie day.

A creamy roasted tomato soup with garlic, basil, and Parmesan, topped with crispy sourdough croutons. Comforting and flavorful, ideal for fall or chilly nights.

Ingredients

4 SERVINGS

4 lbtomatoes — medium-size, 7–8
1large shallot
1 headgarlic
¼ cupolive oil
1 tsporegano
fresh basil
½ cupvegetable broth
¼ cupheavy cream
¼ cupfreshly grated parmesan cheese
Salt
Pepper

Parmesan croutons

2–3thick slices sourdough bread — cut into small cubes, 2 cup
3 tbspolive oil
¼ cupfreshly grated parmesan cheese

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Method

1h total

Read the method on Sammi BrondoSammi Brondo’s original page

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mainamericansoupvegetarian

Nutrition is estimated by Chive from the ingredients above, per serving.

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