Ingredients
- 1 800g can of whole peeled tomatoes
- 1 small yellow onion
- 4 cloves garlic
- 4 tablespoons unsalted butter
- 4 sprigs fresh thyme, plus leaves for garnish
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- ½ teaspoon sugar
- 1/4 teaspoon freshly ground pepper
- 1/4 teaspoon red pepper flakes
- ¾ cup sharp cheddar cheese, grated
- ½ cup Parmesan cheese, finely grated
- 1/2 teaspoon Italian seasoning or dried oregano
- 240g crusty bread
- 900ml vegetable broth
- 1 tablespoon balsamic vinegar
Method
- Arrange 2 racks to divide the oven into thirds and heat to 220° Celsius.
- Empty can of whole tomatoes and their juices into a large casserole dish, then use your hands to gently break apart and crush the whole tomatoes.
- Prepare the following, adding them to the pot. Halve and thinly slice 1 small yellow onion. Crush 4 garlic cloves. Cut 2 tablespoons of the unsalted butter into small pieces. Place 4 sprigs thyme on top.
- Drizzle with 2 tablespoons olive oil and season with sugar, salt, pepper and red pepper flakes.
- Roast on the lower rack uncovered, stirring halfway through, until the garlic is soft and the mixture is bubbling and noticeably thickened, 40 to 45 minutes total.
- Melt the remaining 2 tablespoons of unsalted butter in a large bowl.
- Add 1/2 teaspoon Italian seasoning and stir to combine.
- Tear the bread into pieces and add to the bowl. Use your hands to toss and coat the bread in the butter. Transfer to a baking sheet and spread into an even layer. Bake on the upper oven rack, tossing halfway through, until crisp and golden-brown at the edges, 13 to 15 minutes total.
- When the tomatoes are ready, place the pot over medium heat. Stir the mixture to bring the thyme sprigs to the surface, then discard the sprigs.
- Add the vegetable broth and simmer, stirring occasionally and scraping up the brown bits on the bottom and sides of the pot, until the flavours have combined, about 10 minutes.
- Stir in the balsamic vinegar.
- Purée the soup until smooth. Taste and season as needed.
- Sprinkle half the cheddar cheese over the soup. Top with the croutons, arranging them in a single layer so they cover the soup. Sprinkle with the remaining cheddar and all of the Parmesan.
- Cook on the upper oven rack until the cheese is melted, 1 to 2 minutes.
- Garnish with fresh thyme leaves and serve.