Roasted Tomato Soup with Blue Cheese Croutons Recipe | Yummly
AboutCareersContact UsFAQs
BookmarkletYum Button

Roasted Tomato Soup with Blue Cheese Croutons

KITCHENAID
11Ingredients
35Minutes
Read Directions
Add to Meal Planner
Roasted Tomato Soup with Blue Cheese Croutons

Add to Meal Planner

Ingredients

US|METRIC
4 SERVINGS
  • 2 pkg. Campari tomatoes
  • 1 Vidalia onion (small, about 1/2 cup)
  • 3 cloves garlic
  • 2 tsp. olive oil (divided)
  • 2 Tbsp. fresh basil
  • 1 tsp. fresh oregano
  • 1 cup vegetable stock
  • 1/2 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 8 baguette (slices)
  • 1/4 cup blue cheese
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner

    Directions

    1. Preheat oven to 400 degrees.
    2. Heat skillet over medium-high heat. Slice baguette into 1/2 inch slices. Brush both sides of each slice with 1 teaspoon olive oil and grill until golden on both sides. Set aside until ready to use.
    3. Arrange tomatoes, onion and garlic on baking pan. Drizzle with 1 teaspoon olive oil and roast 25-20 minutes. Remove from oven and let cool slightly.
    4. Place tomatoes, onion, garlic, olive oil, basil, oregano, vegetable stock, salt and pepper in blender. Blend on setting 4 (puree) 1-2 minutes until smooth.
    5. Spread 1/2 teaspoon blue cheese on each toasted baguette slice. Pour soup into bowls and top each with 2 blue cheese baguettes.
    Discover more recipes from KitchenAid

    PlanShop