Yellow Tomato Soup with Goat Cheese Croutons

By McLean

Ingredients

• Croutons:
• 3 lbs. yellow tomatoes, halved (9 medium)
• 2 tablespoons olive oil, divided
• 4 garlic cloves, minced, divided
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon minced rosemary
• 1 teaspoon minced fresh thyme
• 1 large onion, chopped
• 1 cup vegetable broth
• 1/2 cup milk
• 1/2 cup heavy whipping cream
• 12 slices fresh bread baguette (1/2 inch thick)
• 1 tablespoon olive oil
• 2 tablespoons prepared pesto
• 1/2 cup crumbled goat cheese
• 1 teaspoon pepper

Details

Servings 6

Preparation

Step 1

Place tomatoes, cut side down, in a greased 10x15-inch pan; brush with 1 tablespoon oil. Sprinkle with 2 teaspoons gar and the salt, pepper, rosemary and thyme.

Bake at 400 degrees for 25 to 30 minutes or until tomatoes are tender and skins are charred. Cool slightly. Discard tomato skins. In a blender, process tomatoes until blended.

In large saucepan, saute onion in remaining oil until tender. Add remaining garlic; saute 1 minute longer. Add broth and milk; bring to a boil. Carefully stir in tomato puree. Simmer, uncovered, for 25 minutes to allow flavors to blend. Stir in cream; heat through (do not boil).

Croutons:
Place bread on a baking sheet and brush with oil. Bake for 5 to 6 minutes or until golden brown. Spread with pesto and sprinkle with goat cheese and pepper. Bake 2 minutes longer. Ladle soup into bowls and top with croutons.