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Roasted Tomato Soup with Cheesy Crouton Topper
Ingredients
  • 1 (28-ounce) can whole peeled tomatoes, preferably San Marzano
  • 1 small yellow onion
  • 4 cloves garlic
  • 4 tablespoons unsalted butter, divided
  • 4 sprigs fresh thyme, plus leaves for garnish
  • 2 tablespoons olive oil
  • ½ teaspoon kosher salt, plus more as needed
  • ¼ teaspoon freshly ground black pepper, plus more as needed
  • ¼ teaspoon red pepper flakes
  • 3 ounces sharp cheddar cheese, grated (about ¾ cup)
  • 1 ounce Parmesan cheese, finely grated (about ½ firmly packed cup freshly grated or ⅓ cup store-bought)
  • ½ teaspoon Italian seasoning or dried oregano
  • 8 ounces crusty sourdough bread
  • 1 (32-ounce) box low-sodium vegetable broth
  • 1 tablespoon balsamic vinegar
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