Categories: Soup

Ingredients

• Croutons:
• 1 1/2 tbsp olive oil
• 1 tbsp melted butter
• 2 tbsp chopped fresh parsley
• 1 garlic clove, minced
• 1 1/2 tsp chopped fresh rosemary
• 1 1/2 tsp chopped fresh sage
• Pinch of salt
• Pinch of black pepper
• 2 cups cubed day-old focaccia or sourdough bread, cut into 1/2-inch cubes
• 1/4 cup grated Grana Padano cheese
• Soup:
• 1/4 cup olive oil
• 1/2 cup chopped onion
• 1/2 tsp salt
• 1/2 tsp black pepper
• 3 lbs. Roma tomatoes, diced
• 3 tbsp tomato paste
• 2 cups vegetable broth
• 3 tbsp balsamic vinegar
• 2 tbsp light brown sugar
• 1/2 cup chopped fresh basil, plus small basil leaves for garnish
• 6 tbsp grated or shredded Grana Padano cheese

Directions

1. prepare croutons: Preheat oven to 350.

2. Combine 1 1/2 tbsp oil, butter, parsley, garlic, rosemary, sage and a pinch each of salt and pepper in a medium bowl. Add bread and 1/4 cup Grana Padano and toss to coat. Spread evenly on a rimmed baking sheet. Bake, stirring once halfway, until the croutons are golden brown, about 15 minutes.

3. Meanwhile, to prepare soup: Heat oil in a large pot over medium-high heat. Add onion, salt and pepper and cook, stirring occasionally, until soft, 2 to 3 minutes. Add tomatoes, cover and cook for 5 minutes. Stir in tomato paste and cook, stirring, for 2 minutes. Add broth, vinegar, and brown sugar and bring to a boil. Cook until reduced slightly, about 2 minutes. Adjust heat to maintain a simmer, cover and cook until the tomatoes are very soft, about 15 minutes more.

4. Stir basil into the soup. Using an immersion blender, blend the soup to desired consistency. Serve the soup topped with cheese, the croutons and basil leaves.

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