Yellow Tomato Soup With Goat Cheese Croutons
From toh magazine. I love tomato soup, goat cheese, and pesto--so this soup sounds like a hit to me! This was a runner-up in the prize tomatoes" recipe contest; the original submitter suggests grilling the tomatoes in summer instead of roasting them."
Steps
Heat oven to 400f.
Place tomatoes , cut side down , in a greased 15x12x1 inch baking pan.
Brush with 1 tablespoon olive oil.
Sprinkle with 2 teaspoons garlic , salt , pepper , rosemary , and thyme.
Bake at 400 f for 25-30 minutes or until tender and skins are charred.
Cool slightly , then discard tomato skins.
Process tomatoes in a blender until pureed , in batches if needed.
Set aside.
In a large saucepan or a saucepot , saute onion in remaining oil until tender.
Add remaining garlic and saute 1 minute longer.
Add broth and milk to pan and bring to a boil.
Carefully stir in tomato puree.
Simmer , uncovered , for 15 minutes to allow flavors to blend.
Stir in cream and heat through--do not boil.
While soup is simmering , make croutons.
Place bread on a baking sheet and brush with olive oil.
Bake at 400 f for 5-6 minutes or until golden brown.
Spread toasts with pesto and sprinkle with goat cheese and pepper.
Bake an additional 2 minutes.
To serve , ladle soup into b.
Ingredients
yellow tomatoes, olive oil, garlic cloves, salt, pepper, fresh rosemary, fresh thyme, onion, vegetable broth, milk, heavy whipping cream, baguette, basil pesto, goat cheese