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.