Yellow Tomato Soup With Goat Cheese Croutons |
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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 6 |
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From TOH magazine. I love tomato soup, goat cheese, and pesto-so this soup sounds like a hit to me! This was a runner-up in the Prize Tomatoes recipe contest; the original submitter suggests grilling the tomatoes in summer instead of roasting them. Ingredients:
3 lbs yellow tomatoes, halved and seeded (about 9 medium) |
2 tablespoons olive oil, divided |
4 garlic cloves, minced, divided |
1 teaspoon salt |
1 teaspoon pepper |
1 teaspoon fresh rosemary, minced |
1 teaspoon fresh thyme, minced |
1 large onion, chopped |
1 cup vegetable broth |
1/2 cup milk |
1/2 cup heavy whipping cream |
12 slices baguette (1/2 inch thick) |
1 tablespoon olive oil |
2 tablespoons prepared basil pesto |
1/2 cup crumbled goat cheese |
1 teaspoon pepper |
Directions:
1. Heat oven to 400°F.
2. Place tomatoes, cut side down, in a greased 15x12x1 inch baking pan. Brush with 1 tablespoon olive oil. Sprinkle with 2 teaspoons garlic, salt, pepper, rosemary, and thyme.
3. Bake at 400° F for 25-30 minutes or until tender and skins are charred.Cool slightly, then discard tomato skins.
4. Process tomatoes in a blender until pureed, in batches if needed. Set aside.
5. In a large saucepan or a saucepot, saute onion in remaining oil until tender. Add remaining garlic and saute 1 minute longer.
6. Add broth and milk to pan and bring to a boil. Carefully stir in tomato puree. Simmer, uncovered, for 15 minutes to allow flavors to blend. Stir in cream and heat through-do not boil.
7. While soup is simmering, make croutons. Place bread on a baking sheet and brush with olive oil. Bake at 400° F for 5-6 minutes or until golden brown. Spread toasts with pesto and sprinkle with goat cheese and pepper. Bake an additional 2 minutes.
8. To serve, ladle soup into bowls and top each serving with 2 croutons.
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