Roasted Tomato and Chile Soup with Alpine-Style Cheese Croutons

Roasted Tomato and Chile Soup with Alpine-Style Cheese Croutons

prep time

minutes
cook time

minute
servings
6

Ingredients






















Cooking Instructions

For soup:


1

Heat oven to 375ºF. Roughly chop the red bell peppers, jalapeños, onions, carrots and garlic. Combine with fresh tomatoes and 1/2 cup cilantro leaves. If using canned tomatoes, set tomatoes aside for later.


2

Coat vegetable mixture with olive oil and roast in a jelly roll baking pan until caramelized and tender, about 30 minutes. Cool. Remove tomato skins. If using canned tomatoes, dry well, halve and mix with vegetables.


3

Purée vegetables in batches in a food processor, leaving some texture. Add purée to chicken broth. Heat to a boil and lower heat; simmer for 1/2 hour. Season with lime juice, salt and maple syrup.


For croutons:


1

Heat oven to 250ºF. Finely mince garlic and toasted oregano. Combine bread cubes, garlic and oregano with olive oil and melted butter. Toss until evenly coated.


2

Slowly toast in the oven until crusty and crunchy, 30 minutes. Remove from oven, briefly cool and toss warm croutons with 1 cup of alpine-style cheese, pressing cheese into crouton sides. Cool.


3

Serve hot soup with 3-cheese croutons in each of 6 large bowls. Sprinkle the reserved cilantro and alpine-style cheese over the top.


Ingredients






















Cooking Instructions

For soup:


1

Heat oven to 375ºF. Roughly chop the red bell peppers, jalapeños, onions, carrots and garlic. Combine with fresh tomatoes and 1/2 cup cilantro leaves. If using canned tomatoes, set tomatoes aside for later.


2

Coat vegetable mixture with olive oil and roast in a jelly roll baking pan until caramelized and tender, about 30 minutes. Cool. Remove tomato skins. If using canned tomatoes, dry well, halve and mix with vegetables.


3

Purée vegetables in batches in a food processor, leaving some texture. Add purée to chicken broth. Heat to a boil and lower heat; simmer for 1/2 hour. Season with lime juice, salt and maple syrup.


For croutons:


1

Heat oven to 250ºF. Finely mince garlic and toasted oregano. Combine bread cubes, garlic and oregano with olive oil and melted butter. Toss until evenly coated.


2

Slowly toast in the oven until crusty and crunchy, 30 minutes. Remove from oven, briefly cool and toss warm croutons with 1 cup of alpine-style cheese, pressing cheese into crouton sides. Cool.


3

Serve hot soup with 3-cheese croutons in each of 6 large bowls. Sprinkle the reserved cilantro and alpine-style cheese over the top.


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