Roasted Sweet Onion and Tomato Soup with Cheese Crouton

Roasted Sweet Onion and Tomato Soup with Cheese Crouton

0 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
Recipe by  Dairy Farmers of Canada Real Cream

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

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  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.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 293 cal
  • 15%
  • Fat
  • 20.5 g
  • 32%
  • Carbs
  • 23.5 g
  • 8%
  • Protein
  • 6 g
  • 12%
  • Cholesterol
  • 69 mg
  • 23%
  • Sodium
  • 602 mg
  • 24%

Based on a 2,000 calorie diet

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Vegetarian Sweet Potato and Chickpea Curry

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