Roasted Tomato Soup with Crunchy Cheese Croutons
- 4 large tomatoes, quartered
- 3 cloves garlic, peeled
- 2 onions, peeled and quartered
- olive oil
- 1 tsp. sea salt
- 2 cups chicken stock
- 1 bay leaf
- 1 tbsp. grass-fed butter
- 1/4 cup cream (optional)
- 7-8 fresh basil leaves, sliced thin
- Freshly ground black pepper
- 1-2 pieces of whole grain bread, cubed
- Manchego Cheese, finely grated
Preheat oven to 375-400 degrees.
Lightly drizzle tomatoes, garlic and onion with olive oil and put into a roasting pan.
Roast 35-40 minutes or until vegetables begins to shrivel and blacken.
Remove ingredients from the pan and puree in a food processor.
In a soup pot, add tomato/vegetable puree, chicken stock, bay leaf, butter, basil, and sea salt.
Cook on medium/high heat 5-7 minutes. Lower heat and add cream (optional) and black pepper.
While tomato soup is cooking, place cubed bread onto a baking sheet and sprinkle with grated cheese.
Cook until cheese melts (3-5 minutes).
Taste soup and adjust seasoning.
Garnish individual bowls with a few cheese croutons.