YELLOW TOMATO SOUP WITH GOAT CHEESE CROUTONS
Get your next dinner party off to an impressive start with this savory cream soup. Guests will love the roasted tomato flavor and crispy bread slices. If you make it in summer, try grilling the tomatoes instead.-Patterson Watkins, Philadelphia, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- Place tomatoes, cut side down, in a greased 15x10x1-in. baking pan; brush with 1 tablespoon oil. Sprinkle with 2 teaspoons garlic and the salt, pepper, rosemary and thyme. , Bake at 400° for 25-30 minutes or until tomatoes are tender and skins are charred. Cool slightly. Discard tomato skins. In a blender, process tomatoes until blended., In a large saucepan, saute onion in remaining oil until tender. Add remaining garlic; saute 1 minute longer. Add broth and milk; bring to a boil. Carefully stir in tomato puree. Simmer, uncovered, for 15 minutes to allow flavors to blend. Stir in cream; heat through (do not boil). , Meanwhile, for croutons, place bread on a baking sheet and brush with oil. Bake for 5-6 minutes or until golden brown. Spread with pesto and sprinkle with goat cheese and pepper. Bake 2 minutes longer. Ladle soup into bowls and top with croutons.
Nutrition Facts : Calories 367 calories, Fat 25g fat (11g saturated fat), Cholesterol 46mg cholesterol, Sodium 870mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 4g fiber), Protein 10g protein.
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