Roasted Sweet Onion and Tomato Soup with Cheese Crouton Recipe

Roasted Sweet Onion and Tomato Soup with Cheese Crouton Recipe

  • 6 cloves garlic clove, cut in half
  • 1 large sweet onion, chopped
  • 1 oblong or Yukon gold potato, peeled and diced
  • 2 tablespoons butter, melted
  • Salt and pepper, to taste (optional)
  • 1 (28 ounce) can plum tomatoes, chopped
  • 2 cups vegetable or chicken stock
  • 1 teaspoon dried basil
  • 1 cup 35% cream
  • 6 thin slices baguette
  • 1/4 cup shredded Canadian Asiago, Cheddar or Parmesan cheese
  1. On rimmed baking sheet, toss together garlic, onion, potato, butter and 1/4 tsp (1 mL) each salt and pepper. Roast in 450 degrees F (230 degrees C) oven for 25 minutes, stirring twice, or until golden and softened.
  2. Meanwhile, in a pot combine tomatoes, stock and basil; bring to a boil over high heat. Add vegetables. Reduce heat; boil gently for 10 minutes. Puree until very smooth. Return to pot (if necessary) over medium-low heat. Stir in cream; season with salt and pepper. Heat, stirring often, until steaming.
  3. On baking sheet, broil baguette slices until lightly toasted. Turn over and sprinkle with cheese; broil until cheese is melted.
  4. Lade soup into warmed bowls; float crouton on top of each serving.
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