Roasted Sweet Onion and Tomato Soup with Cheese Croutons
- Course Soups & Creams
- Prep. Time 15 - 20 mins
- Cooking Time 40 mins
- Yields 6
Preparation
What You Need
Roasting the vegetables creates a depth of flavour in this soup and the cream adds a wonderful velvety texture.
6 cloves garlic, cut in half
1 large sweet onion, chopped
1 oblong or Yukon gold potato, peeled and diced
2 tbsp (25 mL) butter, melted
Salt and pepper
28 oz (796 mL) can plum tomatoes, chopped
2 cups (500 mL) vegetable or chicken stock
1 tsp (5 mL) dried basil
1 cup (250 mL) 35% whipping cream
6 thin slices baguette
1/4 cup (50 mL) shredded Canadian Asiago, Cheddar or Parmesan cheese
Instructions
On rimmed baking sheet, toss together garlic, onion, potato, butter and 1/4 tsp (1 mL) each salt and pepper. Roast in 450°F (230°C) oven for 25 minutes, stirring twice, or until golden and softened.
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. Purée 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.
On baking sheet, broil baguette slices until lightly toasted. Turn over and sprinkle with cheese; broil until cheese is melted.
Lade soup into warmed bowls; float crouton on top of each serving.
View the latest tips or add one of your ownNutritional Info
Per serving
Energy : 274 Calories
Protein : 5 g
Carbohydrates : 21 g
Fat : 20 g
Fibre : 3 g
Sodium : 613 mg
Top 5 nutrients provided by a serving of this recipe
Nutrient % DV*
Calcium : 11 % / 124 mg
Vitamin A : 35 %
Vitamin C : 29 %
Vitamin B6 : 14 %
Magnesium : 12 %
* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.
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