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Roasted Sweet Onion and Tomato Soup with Cheese Crouton

Rated as 3 out of 5 Stars
 made it  |  0 reviews   |   photos

"Roasting the vegetables creates a depth of flavour in this soup, and the cream adds a wonderful velvety texture."
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Ingredients

1 h servings 293 cals
Original recipe yields 6 servings

Directions

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  1. On rimmed baking sheet, toss together garlic, onion, potato, butter and 1/4 tsp (1 mL) each salt and pepper. Roast in 450 degrees F (230 degrees C) oven for 25 minutes, stirring twice, or until golden and softened.
  2. 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. Puree 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.
  3. On baking sheet, broil baguette slices until lightly toasted. Turn over and sprinkle with cheese; broil until cheese is melted.
  4. Lade soup into warmed bowls; float crouton on top of each serving.

Nutrition Facts


Per Serving: 293 calories; 20.5 g fat; 23.5 g carbohydrates; 6 g protein; 69 mg cholesterol; 537 mg sodium. Full nutrition

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