Brown Sugar-Roasted Tomato Soup with Cheddar Croutons
- Nonstick cooking spray
- 2 (28 ounce) cans whole peeled tomatoes, drained, liquid reserved
- Kosher salt and freshly ground black pepper
- 3 tablespoons dark or light brown sugar
- Half a medium loaf of focaccia bread, cut into a 1/2" dice (about 3 cups bread cubes)
- 1 tablespoon extra virgin olive oil
- 1/2 cup finely grated sharp cheddar cheese (use a Microplane grater)
- 2 tablespoons unsalted butter
- 4 large shallots, peeled and roughly chopped
- 1 large or 2 medium garlic cloves, peeled and chopped (about 2 teaspoons)
- 1 teaspoon chopped fresh thyme leaves (optional)
- 1 tablespoon tomato paste
- About 3 cups water
- 1/2 cup half and half
- Produce
- Shallots, large (4)
- Thyme, fresh (1 teaspoon)
- Tomatoes, whole (2 (28 ounce) cans)
- Canned Goods
- Tomato paste (1 tablespoon)
- Cooking & Baking
- Brown sugar, dark or light (3 tablespoons)
- Cooking spray, Nonstick (1)
- Kosher salt and freshly ground black pepper (1)
- Olive oil, extra virgin (1 tablespoon)
- Bread & Baked Goods
- Focaccia bread (1/2 medium loaf)
- Drinks
- Water (3 cups)
- Dairy
- Butter, unsalted (2 tablespoons)
- Cheddar cheese, sharp (1/2 cup)
- Half and half (1/2 cup)
- Other
- 1 large or 2 medium garlic cloves, peeled and chopped (about 2 teaspoons)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published October 3, 2012 (4 months ago).
55 people saved this recipe.
