Yellow Tomato Soup With Goat Cheese Croutons Recipes

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YELLOW TOMATO SOUP WITH GOAT CHEESE CROUTONS



Yellow Tomato Soup with Goat Cheese Croutons image

Get your next dinner party off to an impressive start with this savory cream soup. Guests will love the roasted tomato flavor and crispy bread slices. If you make it in summer, try grilling the tomatoes instead.-Patterson Watkins, Philadelphia, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 6 servings.

Number Of Ingredients 17

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

Steps:

  • Place tomatoes, cut side down, in a greased 15x10x1-in. baking pan; brush with 1 tablespoon oil. Sprinkle with 2 teaspoons garlic and the salt, pepper, rosemary and thyme. , Bake at 400° for 25-30 minutes or until tomatoes are tender and skins are charred. Cool slightly. Discard tomato skins. In a blender, process tomatoes until blended., In a 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 15 minutes to allow flavors to blend. Stir in cream; heat through (do not boil). , Meanwhile, for croutons, place bread on a baking sheet and brush with oil. Bake for 5-6 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.

Nutrition Facts : Calories 367 calories, Fat 25g fat (11g saturated fat), Cholesterol 46mg cholesterol, Sodium 870mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 4g fiber), Protein 10g protein.

TOMATO SOUP WITH GRILLED CHEESE CROUTONS



Tomato Soup with Grilled Cheese Croutons image

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h

Yield 4 main-dish servings (10 appetizer servings)

Number Of Ingredients 15

1 tablespoon extra-virgin olive oil
1 tablespoon chopped fresh garlic
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 medium white onion, diced
4 cups chicken broth
Two 15-ounce cans diced tomatoes, with their liquid
One 10-ounce can tomato sauce
1 Parmesan rind
3/4 cup chopped fresh basil
5 tablespoons unsalted butter
1/4 cup all-purpose flour
1 cup heavy cream
4 soft white bread slices
4 American cheese slices

Steps:

  • Heat the olive oil in a large Dutch oven over medium-high heat. Add the garlic, salt, pepper and onion and cook until softened, 1 to 2 minutes. Add the broth, diced tomatoes with their liquid, tomato sauce, Parmesan rind and 1/4 cup of the basil and cook, stirring occasionally, for about 30 minutes. Remove the Parmesan rind and puree the soup with an immersion blender until smooth.
  • In a small saucepan, melt 3 tablespoons of the butter. Whisk in the flour and continue to cook, whisking, until the mixture is lightly browned, 1 to 2 minutes. Add the cream and cook, stirring, until thickened. Add the cream mixture to the soup and cook over medium-low heat, stirring occasionally, until the soup has thickened, about 15 minutes.
  • Meanwhile, melt the remaining 2 tablespoons butter in a medium skillet over medium heat until foamy. Place 2 of the bread slices in the skillet; top each bread slice with 2 cheese slices, 2 tablespoons of the chopped basil and another bread slice. Cook until the bread is golden brown and the cheese is melted, about 3 minutes per side. Cut each sandwich into 9 pieces.
  • Serve the soup with the grilled cheese croutons and sprinkle with the remaining 1/4 cup basil.

EASY TOMATO SOUP AND GRILLED CHEESE CROUTONS



Easy Tomato Soup and Grilled Cheese Croutons image

Provided by Ina Garten

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 14

3 tablespoons good olive oil
3 cups yellow onions, chopped (2 onions)
1 tablespoon minced garlic (3 cloves)
4 cups chicken stock, preferably homemade
1 (28-ounce) can crushed tomatoes, preferably San Marzano
Large pinch of saffron threads
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/2 cup orzo
1/2 cup heavy cream
Grilled Cheese Croutons, recipe follows
4 (1/2-inch-thick) slices country white bread
2 tablespoons unsalted butter, melted
4 ounces Gruyere cheese, grated

Steps:

  • In a large pot or Dutch oven such as Le Creuset, heat the olive oil over medium heat. Add the onions and cook over medium-low heat for 15 minutes, stirring occasionally, until golden brown. Add the garlic and cook for 1 more minute. Stir in the chicken stock, tomatoes, saffron, 1 tablespoon salt and 1 teaspoon pepper. Bring the soup to a boil, then lower the heat and simmer for 15 minutes.
  • Meanwhile, fill a medium pot with water, add 2 teaspoons salt and bring to a boil. Add the orzo and cook for 7 minutes. (It will finish cooking in the soup.) Drain the orzo and add it to the soup. Stir in the cream, return the soup to a simmer and cook for 10 more minutes, stirring frequently.
  • Serve hot with Grilled Cheese Croutons scattered on top.
  • Heat a panini grill. Place the four slices of bread on a cutting board and brush lightly with the melted butter, being sure to butter the corners. Turn the slices over and pile Gruyere on two of the slices. Place the remaining two slices of bread on top of the Gruyere, buttered sides up.
  • Grill the sandwiches on the panini grill for about 5 minutes, until nicely browned. Place on a cutting board, allow to rest for 1 minute and cut into 1-inch cubes.

YELLOW TOMATO GAZPACHO WITH GOAT CHEESE CROUTONS



Yellow Tomato Gazpacho with Goat Cheese Croutons image

Provided by Florence Fabricant

Categories     dinner, soups and stews, appetizer

Time 30m

Yield 6 servings

Number Of Ingredients 14

1 clove garlic
2 pounds yellow tomatoes, peeled, seeded and coarsely chopped
1 yellow bell pepper, cored, seeded and coarsely chopped
1 cucumber, peeled, seeded and coarsely chopped
1 bunch scallions (about 6), trimmed, white part only, chopped
1/4 cup extra virgin olive oil
1/4 teaspoon ground cumin
1 tablespoon mayonnaise
Juice of 1 lemon
1/4 cup Champagne vinegar
12-inch piece baguette
Salt
3 ounces fresh goat-cheese log
1 cup cooked fresh yellow corn kernels (1 ear of corn)

Steps:

  • Turn on food processor. Drop in garlic and process to chop fine. Add tomatoes, bell pepper, cucumber, scallions, oil, cumin, mayonnaise, lemon juice and vinegar. Cut 6 thin slices from baguette and set aside. Remove crusts from the rest. Crumble the insides and add to food processor. Add 1 cup cold water. Pulse to chop very fine.
  • Transfer to a blender and purée. You will probably have to do this in two or three shifts. Place purée in a metal bowl. Cover and refrigerate until very cold. Season with salt.
  • Toast one side of reserved bread slices under a broiler. Turn slices over and top each with a slice of goat cheese. Place under broiler until cheese is very lightly browned. To serve, place soup in bowls, top each with a goat cheese crouton and a scattering of corn.

Nutrition Facts : @context http, Calories 219, UnsaturatedFat 10 grams, Carbohydrate 18 grams, Fat 15 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 749 milligrams, Sugar 2 grams, TransFat 0 grams

YELLOW TOMATO SOUP WITH GOAT CHEESE CROUTONS



Yellow Tomato Soup With Goat Cheese Croutons image

From TOH magazine. I love tomato soup, goat cheese, and pesto--so this soup sounds like a hit to me! This was a runner-up in the "Prize Tomatoes" recipe contest; the original submitter suggests grilling the tomatoes in summer instead of roasting them.

Provided by Halcyon Eve

Categories     Cheese

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 16

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

Steps:

  • Heat oven to 400°F.
  • Place tomatoes, cut side down, in a greased 15x12x1 inch baking pan. Brush with 1 tablespoon olive oil. Sprinkle with 2 teaspoons garlic, salt, pepper, rosemary, and thyme.
  • Bake at 400° F for 25-30 minutes or until tender and skins are charred.Cool slightly, then discard tomato skins.
  • Process tomatoes in a blender until pureed, in batches if needed. Set aside.
  • In a large saucepan or a saucepot, saute onion in remaining oil until tender. Add remaining garlic and saute 1 minute longer.
  • Add broth and milk to pan and bring to a boil. Carefully stir in tomato puree. Simmer, uncovered, for 15 minutes to allow flavors to blend. Stir in cream and heat through--do not boil.
  • While soup is simmering, make croutons. Place bread on a baking sheet and brush with olive oil. Bake at 400° F for 5-6 minutes or until golden brown. Spread toasts with pesto and sprinkle with goat cheese and pepper. Bake an additional 2 minutes.
  • To serve, ladle soup into bowls and top each serving with 2 croutons.

TOMATO SOUP WITH GRILLED CHEESE CROUTONS RECIPE BY TASTY



Tomato Soup With Grilled Cheese Croutons Recipe by Tasty image

Name a better pair than tomato soup and grilled cheese-while we wait, we'll dig into this creamy soup and crouton combo. Rather than serving the grilled cheese as whole sandwiches, we cube ours into croutons and serve directly on top of the soup for crunchy, cheesy goodness in every bite.

Provided by Tasty

Categories     Dinner

Time 45m

Yield 6 servings

Number Of Ingredients 16

2 tablespoons olive oil
2 tablespoons unsalted butter
1 large yellow onion, diced
3 garlic cloves, minceds
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon dried thyme
½ teaspoon red pepper flakes
1 teaspoon sugar
28 oz 1 can of whole peeled tomatoes
3 cups vegetable stock
1 large sprig of fresh basil
1 cup heavy cream
4 slices of bread
unsalted butter, room temperature
sliced cheddar cheese

Steps:

  • Make the soup: In a large pot or Dutch oven, melt the olive oil and butter together over medium-high heat. Add the onion and cook, stirring often, until softened and golden, about 7 minutes. Add the garlic and cook, stirring constantly, until aromatic, about 1 minute.
  • Add the salt, pepper, thyme, red pepper flakes, sugar, tomatoes and their juices, vegetable stock, and basil. Bring to a boil, using a wooden spoon to break up the tomatoes. Reduce heat to low, cover, and simmer for 10 minutes.
  • Remove the basil sprig, then use an immersion blender to blend the soup until smooth. Alternatively, ladle the soup into a standing blender, working in batches, and blend until smooth.
  • Add the heavy cream to the soup, cover, and cook over low heat for 5 minutes, until warmed through.
  • Make the croutons: On a cutting board, butter both sides of each slice of bread. Lay the cheese on 2 of the bread slices. Top with the other slices of bread, creating a sandwich.
  • Heat a large pan over medium-low heat. Once the pan is warm, add the sandwiches and cook until golden brown on the underside, 2-3 minutes. Flip the sandwiches over and continue cooking until the other side golden brown and cheese is melted, about 2 minutes.
  • Transfer the grilled cheese sandwiches to a cutting board and cut into 1-inch croutons.
  • Serve the tomato soup topped with the grilled cheese croutons.
  • Enjoy!

TOMATO SOUP WITH CHEESY GHOST CROUTONS



Tomato Soup with Cheesy Ghost Croutons image

Kick off your night of trick-or-treating by making this hauntingly delicious recipe. It's just like having grilled cheese and tomato soup. We eat it every year on Halloween.-Elisabeth Larsen, Pleasant Grove, Utah

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 5 servings.

Number Of Ingredients 13

2 tablespoons olive oil
1 small onion, chopped
2 small carrots, chopped
1 cup roasted sweet red peppers, drained and chopped
2 garlic cloves, minced
2 cans (14-1/2 ounces each) stewed tomatoes, undrained
2 cups chicken broth
10 slices French bread (1/2 inch thick), halved
5 slices provolone cheese, quartered
1/4 cup sliced ripe olives, drained
3 tablespoons prepared pesto
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Preheat oven to 400°. In a large saucepan, heat oil over medium-high heat. Add onion and carrots; cook and stir 3-5 minutes or until tender. Add red pepper and garlic; cook 1 minute longer. Stir in tomatoes and broth; bring to a boil. Reduce heat; simmer, uncovered, 15 to 20 minutes., Meanwhile, place half-slices of bread 2 in. apart on two baking sheets lined with greased foil. Drape a quarter-slice of cheese over each piece. Cut olive slices to resemble eyes and mouths; top cheese with olive pieces. Bake until cheese is melted, 3-5 minutes. Cool slightly., Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender. Return to pan and stir in pesto, salt and pepper; heat through. Divide soup evenly among five bowls. Top each with ghost croutons. Serve immediately.

Nutrition Facts :

HOLLY'S HOMEMADE TOMATO SOUP WITH CROUTONS



Holly's Homemade Tomato Soup With Croutons image

This is the best! My close friend Holly would bring this over to me when I was recovering from a long illness. It took me 2 years to talk her into giving me the recipe, so guard it with your life, it's hard to come by!

Provided by 1 Cookin Texan 1954

Categories     Vegetable

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 16

1 medium onion, diced
3 garlic cloves, minced
4 slices bacon, diced
2 (6 ounce) cans tomatoes, pasted
5 tomatoes, diced
1/3 cup flour
6 cups chicken stock
1 tablespoon sugar
1/2 cup heavy cream
1/2 teaspoon thyme
1/2 teaspoon basil
salt and pepper
6 slices French bread, cubed
3 garlic cloves, minced
1 tablespoon rosemary
1 tablespoon olive oil

Steps:

  • Soup;.
  • Saute' bacon, onion and garlic until onions are clear.
  • Add tomatoes and cook 10 minutes.
  • Place in a large stockpot and stir in flour,chicken stock, tomato paste and seasoning.
  • Cook for 35 minutes.
  • Puree' and add cream right before serving.
  • Croutons;.
  • Mix together and brown in a single layer on a cookie sheet.

Nutrition Facts : Calories 494, Fat 21.6, SaturatedFat 8.4, Cholesterol 44.6, Sodium 875.7, Carbohydrate 58.9, Fiber 4.4, Sugar 11.1, Protein 16.3

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