HOMEMADE TOMATO SOUP WITH ZUCCHINI-PARMESAN CROUTONS

 

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Backstory

After probably the longest and hottest day of pastry class, I ran home, put my Marjolaine in the fridge, showered, then headed back to the final hour of the Union Square farmers market. When I got there it hot, sticky, crowded, and there were seemingly miles of tomatoes. Big, small; heirloom, roma, cherry; red, yellow, green; you name it they were there.

With my new lot of red treats I decided to do a couple of things:

1. Roast some of the smaller ones for use tomorrow.

2. Make a delicious homemade tomato soup! It even has a "healthy" crouton treat that will remind you of that good old grilled cheese and tomato soup that you might have enjoyed as a kid.

Ingredients

  • 2 TBSP olive oil
  • 2 garlic cloves, pressed
  • 8 fresh, large roma tomatoes, diced
  • 1 cup water
  • 1/4 cup olive oil
  • 1/2 cup marinara sauce (I didn't have tomato paste)
  • 1 TBSP white vinegar
  • 1 tsp sugar
  • dash of tabasco sauce
  • salt, pepper, onion powder, italian seasoning to taste

Directions

  • Preheat oven to 350 F.
  • For the soup, put oil and garlic in pan over medium-high heat. Add your diced tomatoes, vinegar, seasonings, sauce/paste, rest of olive oil, and tabasco. Simmer for about 25-30 minutes over Medium-Low heat until tomatoes are soft and the liquid has reduced a little bit.
  • Remove from heat. After mixture has cooled for a couple of minutes, carefully blend in a mixer (I used the "stir" function and it was more than fine.) Be careful when mixing hot liquids, they tend to spout up...slow is best. When you've reached a nice puree, pour the soup through a strainer into a large bowl and set aside.
  • For the croutons, slice a zucchini or green squash into rounds about 1" thick. Brown on both sides in a pan with some oil. In the meantime shred some parmesan cheese (about 1 cup). When the rounds are brown on both sides, move to a baking sheet (you can drain on a paper towel first if you want). Top each "crouton" with shredded cheese and bake in the oven at 350 F until melted.
  • Serve tomato soup with crouton in the center cheese side up; drizzle fresh olive oil (an herb flavored olive oil or regular, either works) around the crouton. We added extra croutons...they were so good!

Categories: Soup  Stew  Vegetable 
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