| Level: | Easy |
| Total: | 40 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 4 tomatoes, halved
- 2 tablespoons olive oil
- 2 cloves garlic, thinly sliced
- 1 small red onion, chopped
- 2 teaspoons fresh oregano leaves, chopped
- 2 cups chicken broth
- 1 teaspoon hot sauce
- One 28-ounce can diced fire-roasted tomatoes
- Kosher salt and freshly ground black pepper
- Kosher salt and freshly ground black pepper
- 2 cups grated sharp Cheddar
- Croutons, recipe follows
- 2 cups cubed day-old French bread
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
Instructions
- Preheat the broiler. Line a sheet pan with foil.
- Place the tomatoes on the prepared sheet pan and broil until charred, 4 minutes.
- Add the oil to a large pot set over high heat. Saute the garlic, onions and oregano. Reduce the heat to medium.
- Add the broiled tomatoes to the pot and mix into the sauteed onion mixture. Break up the tomatoes with the mixing spoon so they cook evenly. Add the broth, hot sauce and canned tomatoes to the pot. Season with salt and pepper. Sprinkle the cheese, reserving 2 tablespoons for garnish, into the soup. Use an immersion blender to blend the soup until smooth. Simmer the soup on low for 5 minutes.
- Divide the soup among four bowls, then garnish with the reserved cheese and some Croutons.
- Preheat the oven to 375 degrees F.
- Place the cubes on a sheet pan in a single layer and sprinkle the oil over the bread. Season with salt and pepper. Bake until crisp and golden, about 10 minutes.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 364 |
| Total Fat | 21 g |
| Saturated Fat | 5 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 8 g |
| Sugar | 12 g |
| Protein | 13 g |
| Cholesterol | 17 mg |
| Sodium | 1208 mg |
Reviews
My son & I loved this. Thank heavens no Sugar was added. We did deep-fried Rye garlic croutons like Ryby Tuesday. Thats all I did different.
Made this in my instant pot on the soup setting and it came out perfect. I normally follow the rule that the first time you make a recipe you follow it exactly, then make it your own after that. I broke that rule when I discovered a block of smoked cheddar in the fridge. I’m sure it tastes great with the sharp cheddar but the smoked version added even more flavor.
Most amazing soup & croutons are a must! Thanx NANCY
I made this soup, it is so delicious. I am going to make it for a second time this week. I’m also going to try a variation with Roasted Red Peppers and Smoked Gouda.
GREAT SOUP!!!! A must try! The croutons with it are amazing!
This looks so good, will try it this week, all set to go…I am Italian and tomatoes run through my veins instead of blood, but I HATE tomato soup…this one may be the one that converts me, how can adding cheese be bad. Will add some basil from the garden to it at the end, I can see adding a dollop of fresh pesto as another alternative. I may have to hold off on the croutons for now, but the soup looks divine. Will write again after I make it.
This is delicious soup! We had a bumper crop of tomatoes this year, so we broiled 10-12 tomatoes from our garden, and didn’t use any canned. It took closer to 10 minutes for us to broil them, but otherwise we followed Nancy’s recipe. And those homemade croutons? Oh my gosh, the best!
Just made this soup, and this was delicious! I will be making this again… Thanks!