Make-Ahead Monday: Roasted Tomato Soup with Caramelized Onion and Parmesan Croutons
Last week, I mentioned that I didn’t think I could do Mexi-Monday’s anymore. With the way our schedule has picked up, I really need to have some meals that can be prepared in the morning, and are fresh and waiting when we come home in the evening. So Mexi-Monday must now be make-ahead Monday; but necessity is the mother of invention, right?
After indulging all weekend for my hubby’s birthday, I wanted to make something healthy, but would still be filling after a long day. I know I made soup last week, but I’ve been seeing so many really great soups lately. It’s still hotter than the dickens (is that how the saying goes) so I know it makes me a little crazy to be making soup in 100 degree weather, but my internal clock is telling me it’s fall.
I love to dip a grilled cheese in a soup like this, but since my meal needed to be done earlier in the day, I thought I’d do grilled cheese in crouton format. When my sister first read my blog, she asked if she could put in a request for me to make a grilled gruyere and caramelized onion sandwich…HEY “J”…she also asked for a shout out, so there you go! This was my make-ahead version. I had some caramelized onion bread that I picked up on my many trips to the market over the weekend and topped it with parm. The croutons on their own could have been a meal for a carb-lover like me!
This soup, with the croutons, was a great way to get back to healthy food without feeling like we’re going without.
Roasted Tomato Soup with Caramelized Onion and Parmesan Croutons Recipes
- 6 large, ripe tomatoes, quartered
- 3 cloves garlic, peeled
- 2 small onions, chopped
- 1 tablespoon dried thyme
- 1 tablespoon dried basil
- 4 tablespoons olive oil, divided
- 4 cups vegetable stock
- 4 tablespoons tomato paste (optional, but I like a really tomato-y soup)
- 1 loaf caramelized onion bread
- 1/2 cup shredded parmesan cheese
- Salt and black pepper to taste
- To make the soup: Preheat oven to 400 degrees. In a roasting pan, combine tomatoes, onion, garlic, dried spices, and oil. Toss to coat and season with salt and pepper. Roast for 20-30 minutes or until vegetables brown and crisp slightly. In an electric pressure cooker*, combine roasted vegetables, with juice, chicken stalk, and tomato paste. Cook on high for 30 minutes. Puree soup to desired consistency with an immersion blender. Adjust seasonings.
- To make the croutons: While the soup cooks, cube the loaf of bread. Toss the bread with olive oil and roast for 10-15 minutes, turning occasionally, until all the cubes are golden brown and crispy. Remove from the oven, and while still hot, toss with parmesan cheese.
- To serve: Ladle the soup into bowls and top with croutons. Eat immediately.
*If you do not have an electric pressure cooker, this can be done in a heavy-bottomed pot for 45 minutes to one hour.
May be you like to refer the another food recipes making tasty meals for your family.