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Roasted Tomato Soup with Blue Cheese Croutons

Ingredients

  • Makes 4 servings

  • 2 packages Campari tomatoes
  • 1 small Vidalia onion, peeled and quartered
  • 3 cloves garlic
  • 2 teaspoons olive oil, divided
  • 8 baguette slices (1/2-inch slices)
  • 1 cup vegetable stock
  • 2 tablespoons chopped fresh basil
  • 1 teaspoon chopped fresh oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup crumbled blue cheese

Instructions

  1. 1. Preheat oven to 400°F.
  2. 2. Arrange tomatoes, onion and garlic in baking pan; drizzle with 1 teaspoon olive oil. Roast 25 to 30 minutes. Let cool slightly.
  3. 3. Meanwhile, brush both sides of each baguette slice with remaining 1 teaspoon olive oil. Heat large skillet over medium-high heat; add bread and cook until golden on both sides. Set aside until ready to use.
  4. 4. Place tomatoes, onion, garlic, stock, basil, oregano, salt and pepper in KitchenAid® Diamond Blender. Blend on speed 4 (Puree) 1 to 2 minutes until smooth.
  5. 5. Spread 1⁄2 teaspoon blue cheese on each toasted baguette slice. Pour soup into bowls and top each with two blue cheese croutons.
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