Roasted Tomato Soup & Tomato Parmesan Croutons
- 2 pounds fresh tomatoes
- 4 garlic cloves (skin on)
- 4 small Vidalia onions, cut in half (or 2 regular onions)
- 2 tablespoons olive oil
- 2 teaspoons dried basil
- 2-4 cups water (depending on how thin/thick you like your soup)
- Salt and pepper to taste
- 8 to 12 large cherry tomatoes
- 1 teaspoon dried oregano
- 1 tablespoon grated parmesan
- Fresh oregano to garnish
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Basil, dried (2 teaspoons)
- Cherry tomatoes, large (8)
- Oregano, dried (1 teaspoon)
- Oregano, Fresh (1)
- Tomatoes, fresh (2 pounds)
- Vidalia onions, small (4)
- Cooking & Baking
- Garlic cloves, skin on (4)
- Olive oil (2 tablespoons)
- Salt and pepper (1)
- Drinks
- Water (2 cups)
- Dairy
- Parmesan, grated (1 tablespoon)
Preparation
Read recipe preparation on tarteletteblog.com
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Recipe Stats
Published March 28, 2012 (11 months ago).
233 people saved this recipe.
