Roasted Sweet Onion and Tomato Soup with Cheese Croutons
Roasting the vegetables creates a depth of flavour in this soup and the cream adds a wonderful velvety texture.
- Course Soups & Creams
- Prep. Time 15 - 20 mins
- Cooking Time 40 mins
- Yields 6 servings
Preparation
What You Need
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 comments for this recipe and share one of your own!Nutritional Info
Per serving
Energy: 274 CaloriesProtein: 5 g
Carbohydrate: 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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