Description
Roasted tomatoes make this soup extra-flavorful. Bacon-Gouda croutons add a delightful crunch.
Ingredients
Units
For the Soup
- 10-12 roma tomatoes
- 1 medium onion
- 2 cloves garlic
- 4-6 basil leaves
- 1/4 cup olive oil
- 1/4 cup grated parmesan cheese
- 0.5-1 cups (118-237 ml) heavy cream
- 1 tsp chicken base
- 1 tsp crushed red pepper
- 1 tsp black pepper
- 1 tsp italian seasoning
For the Croutons
- 4 slices bacon, cooked
- 4 slices bread
- 4 oz (113 g) smoked gouda cheese
- 2 tbsp butter
- 1/4 cup olive oil
- 1/4 cup parmesan cheese
Instructions
- Preheat oven to 400°F (204°C)
- Cut tomatoes into 2″ pieces and place on a baking sheet. Add roughly chopped onions and garlic.
- Sprinkle with olive oil, crushed red pepper, Italian seasoning, and black pepper.
- Place in the oven and roast for 30-40 minutes, until tomatoes are soft and onions are translucent.
- Transfer to a medium saucepan and add basil leaves, chicken base, and 1 cup of water.
- Grind until smooth using a stick (immersion) blender.
- Add the heavy cream and grated parmesan cheese, and stir to combine. Use as much cream as needed to reach desired consistency.
- Butter one side of all the slices of bread. Place them butter side down in a skillet and top two of them with two slices of bacon each and 2 oz of gouda each.
- Top with the remaining bread slices and cook over medium heat until the bread is browned and the cheese melted. Remove and allow to cool.
- Cut the crusts off, then cut into 3/4 inch squares. Place in a mixing bowl and toss with the olive oil and parmesan.
- Return to the skillet over medium heat and toss until crispy and browned, about 4-6 minutes.
- Sprinkle the croutons over the soup, drizzle with a little more cream, and serve warm.
Notes
- For richer flavor, use homemade chicken base instead of store-bought.
- To prevent soggy croutons, toast them separately and add them just before serving.
- Substitute Gruyere or another strong cheese for the Gouda in the croutons.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 20
- Fiber: 5
- Protein: 10
- Cholesterol: 40