Tomato Hoop Soup with Cheese Croutons
Ingredients:
For the Tomato Hoop Soup:
- 6 large ripe tomatoes, diced
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, peeled and diced
- 1 celery stalk, diced
- 4 cups vegetable broth
- 2 tablespoons tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons olive oil
For the Cheese Croutons:
- 4 slices of your favorite bread
- 1 cup shredded cheddar cheese
- 2 tablespoons butter, melted
- 1/2 teaspoon garlic powder
Steps:
Step 1: In a large pot, heat olive oil over medium heat. Sauté chopped onions until translucent, then add minced garlic and cook until fragrant.
Step 2: Add diced tomatoes, carrot, and celery to the pot. Cook for 5 minutes, allowing the vegetables to soften.
Step 3: Stir in tomato paste, dried basil, dried oregano, salt, and pepper. Pour in vegetable broth, bring to a simmer, and let it cook for 15-20 minutes.
Step 4: Use an immersion blender to puree the soup until smooth. Adjust seasoning if needed.
Step 5: For the cheese croutons, preheat the oven to 375°F (190°C). Cut bread slices into cubes and toss them with melted butter, shredded cheddar cheese, and garlic powder.
Step 6: Spread the coated bread cubes on a baking sheet and bake until golden and crispy.
Step 7: Ladle the Tomato Hoop Soup into bowls, top with a handful of cheese croutons, and serve hot.
Indulge in the heartwarming goodness of Tomato Hoop Soup with Cheese Croutons—a comforting blend of flavors that brings joy to your taste buds.
How to cook Tomato Hoop Soup with Cheese Croutons:
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