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
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prepare croutons: Preheat oven to 350.
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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.
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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.
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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.