Roasted Sweet Onion and Tomato Soup with Cheese Croutons

Roasting the vegetables creates a depth of flavour in this soup and the cream adds a wonderful velvety texture.

  • Prep: 15 min - 20 min
  • Cooking: 40 min
Yields 6 servings
roasted sweet onion and tomato soup with cheese croutons

Ingredients

  • 6 garlic cloves cut in half
  • 1 large white onion chopped
  • 1 Yukon gold potato peeled and diced
  • 2 tbsp (30 mL) butter melted
  • Salt and pepper to taste
  • 1 can (28-oz/796 mL) plum tomatoes chopped
  • 2 cups (500 mL) vegetable stock or chicken broth
  • 1 tsp (5 mL) dried basil
  • 1 cup (250 mL) 35 % cream
  • 6 thin slices baguette
  • 1/4 cup (60 mL) Canadian Asiago or Canadian Cheddar shredded or Canadian Parmesan cheese grated

Preparation

On rimmed baking sheet, toss together garlic, onion, potato, butter and 1/4 tsp (1 mL) each salt and pepper. Roast in 450 °F (230 °C) oven for 25 minutes, stirring twice, or until golden and softened.

Meanwhile, in a pot combine tomatoes, stock and basil; bring to a boil over high heat. Add vegetables. Reduce heat; boil gently for 10 minutes. Purée until very smooth. Return to pot (if necessary) over medium-low heat. Stir in cream; season with salt and pepper. Heat, stirring often, until steaming.

On baking sheet, broil baguette slices until lightly toasted. Turn over and sprinkle with cheese; broil until cheese is melted.

Lade soup into warmed bowls; float crouton on top of each serving.

Tips

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Nutrition

Nutritional Information

per serving
Energy: 274 Calories
Protein: 5 g
Carbohydrate: 21 g
Fat: 20 g
Fibre: 3 g
Sodium: 613 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 11 % / 124 mg
Vitamin A: 35 %
Vitamin C: 29 %
Vitamin B6: 14 %
Magnesium: 12 %