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

  1. Arrange 2 racks to divide the oven into thirds and heat to 220° Celsius.
  2. 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.
  3. 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.
  4. Drizzle with 2 tablespoons olive oil and season with sugar, salt, pepper and red pepper flakes.
  5. 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.
  6. Melt the remaining 2 tablespoons of unsalted butter in a large bowl.
  7. Add 1/2 teaspoon Italian seasoning and stir to combine.
  8. 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.
  9. 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.
  10. 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.
  11. Stir in the balsamic vinegar.
  12. Purée the soup until smooth. Taste and season as needed.
  13. 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.
  14. Cook on the upper oven rack until the cheese is melted, 1 to 2 minutes.
  15. Garnish with fresh thyme leaves and serve.