The Chew: Roasted Tomato Soup + Giant Cheesy Herb Croutons Recipe

The Chew: Roasted Tomato Soup + Giant Cheesy Herb Croutons

Daphne Oz joked that she had a moment just days earlier where she felt like the worst mom ever because she ordered a birthday cake at the last minute for her son’s first birthday. Because she’s such a busy mom, it’s no surprise that she wanted to come up with a recipe that’s not only delicious and family-friendly, but super easy to prepare as well. Her Roasted Tomato Soup with Giant Cheesy Herb Croutons is actually a frequent meal in her household. The rich, comforting soup paired with the tasty, crunchy croutons ensures that this recipe will be enjoyed by even your pickiest eaters!

To get the recipe, click next page.

The Chew: Roasted Tomato Soup + Giant Cheesy Herb Croutons Recipe Ingredients

For the Croutons:

• 3 sprigs fresh oregano or thyme leaves
• 1/2 tsp kosher salt
• 2 tbsp olive oil
• 1.2 C Gruyere or Parmesan cheese – grated
• 1/2 tsp red pepper flakes
• 8 slices whole wheat sourdough, peasant loaf, or baguette – 1/2-inch thick
• freshly ground black pepper

For the Roasted Tomato Soup:

• 1 medium yellow onion – peeled, halved, quartered
• 1 tsp red pepper flakes
• 2 tsp kosher salt
• 2 C store-bought vegetable broth
• freshly ground black pepper
• 3 1/4 lbs beefsteak tomatoes – cored, halved, sliced into wedges
• 3 cloves garlic – unpeeled
• 1 tbsp fresh thyme leaves – finely chopped
• 3 tbsp olive oil + more to drizzle
• 1 tbsp brown sugar

To Serve:

• 1/4 C fresh basil leaves – roughly chopped

The Chew: Roasted Tomato Soup + Giant Cheesy Herb Croutons Recipe Directions

1. Adjust the oven racks to allow the oven to accommodate a large roasting pan and a rimmed baking sheet
2. Preheat the oven to 400 degrees

For the Giant Cheesy Herb Croutons:

1. Line a baking sheet with parchment paper
2. In a small bowl, add the oregano, cheese, red pepper flakes, and salt, then stir and season with pepper
3. Arrange the bread slices on the baking sheet and sprinkle with the cheese mixture
4. Drizzle the slices with olive oil, then toast in the oven to melt the cheese, approximately 10-12 minutes then set aside

For the Roasted Tomato Soup:

1. In a large roasting pan or baking dish, add the onion, tomatoes, red pepper flakes, garlic, thyme, salt, and pepper
2. Drizzle with olive oil, then use your hands to toss
3. Roast the veggies in the oven until the tomatoes are soft and juicy, approximately 30 minutes
4. Let the veggies cool, then peel the garlic cloves
5. Heat a medium saucepan with the broth over medium heat
6. Transfer the veggies and pan juice to a blender and puree until smooth
7. Remove to the saucepan, add the brown sugar, and puree to combine
8. Taste and adjust seasoning as needed, then add more broth or water if you want a thinner soup
9. Serve warm, garnished with a crouton, a drizzle of olive oil, and fresh basil